176 related articles for article (PubMed ID: 7765491)
1. trans- and cis-linalool 3,6-oxide 6-O-beta-D-xylopyranosyl-beta-D-glucopyranosides isolated as aroma precursors from leaves for oolong tea.
Moon JH; Watanabe N; Sakata K; Yagi A; Ina K; Luo S
Biosci Biotechnol Biochem; 1994 Sep; 58(9):1742-4. PubMed ID: 7765491
[TBL] [Abstract][Full Text] [Related]
2. (Z)-3-hexenyl and trans-linalool 3,7-oxide beta-primeverosides isolated as aroma precursors from leaves of a green tea cultivar.
Nishikitani M; Wang D; Kubota K; Kobayashi A; Sugawara F
Biosci Biotechnol Biochem; 1999 Sep; 63(9):1631-3. PubMed ID: 10540751
[TBL] [Abstract][Full Text] [Related]
3. Cis- and trans-linalool 3,7-oxides and methyl salicylate glycosides and (Z)-3-hexenyl beta-D-glucopyranoside as aroma precursors from tea leaves for oolong tea.
Moon JH; Watanabe N; Ijima Y; Yagi A; Sakata K
Biosci Biotechnol Biochem; 1996 Nov; 60(11):1815-9. PubMed ID: 8987857
[TBL] [Abstract][Full Text] [Related]
4. Geranyl 6-O-alpha-L-arabinopyranosyl-beta-D-glucopyranoside isolated as an aroma precursor from leaves of a green tea cultivar.
Nishikitani M; Kubota K; Kobayashi A; Sugawara F
Biosci Biotechnol Biochem; 1996 May; 60(5):929-31. PubMed ID: 8704326
[TBL] [Abstract][Full Text] [Related]
5. (S)-linalyl, 2-phenylethyl, and benzyl disaccharide glycosides isolated as aroma precursors from oolong tea leaves.
Guo W; Hosoi R; Sakata K; Watanabe N; Yagi A; Ina K; Luo S
Biosci Biotechnol Biochem; 1994 Aug; 58(8):1532-4. PubMed ID: 7522061
[TBL] [Abstract][Full Text] [Related]
6. Geranyl 6-O-beta-D-xylopyranosyl-beta-D-glucopyranoside isolated as an aroma precursor from tea leaves for oolong tea.
Guo W; Sakata K; Watanabe N; Nakajima R; Yagi A; Ina K; Luo S
Phytochemistry; 1993 Aug; 33(6):1373-5. PubMed ID: 7763947
[TBL] [Abstract][Full Text] [Related]
7. Analysis of glycosidically bound aroma precursors in tea leaves. 1. Qualitative and quantitative analyses of glycosides with aglycons as aroma compounds.
Wang D; Yoshimura T; Kubota K; Kobayashi A
J Agric Food Chem; 2000 Nov; 48(11):5411-8. PubMed ID: 11087494
[TBL] [Abstract][Full Text] [Related]
8. Isolation of some glycosides as aroma precursors in young leaves of Japanese pepper (Xanthoxylum piperitum DC.).
Jiang L; Kojima H; Yamada K; Kobayashi A; Kubota K
J Agric Food Chem; 2001 Dec; 49(12):5888-94. PubMed ID: 11743780
[TBL] [Abstract][Full Text] [Related]
9. Linalyl and bornyl disaccharide glycosides from Gardenia jasminoides flowers.
Watanabe N; Nakajima R; Watanabe S; Moon JH; Inagaki J; Sakata K; Yagi A; Ina K
Phytochemistry; 1994 Sep; 37(2):457-9. PubMed ID: 7765626
[TBL] [Abstract][Full Text] [Related]
10. Cloning of beta-primeverosidase from tea leaves, a key enzyme in tea aroma formation.
Mizutani M; Nakanishi H; Ema J; Ma SJ; Noguchi E; Inohara-Ochiai M; Fukuchi-Mizutani M; Nakao M; Sakata K
Plant Physiol; 2002 Dec; 130(4):2164-76. PubMed ID: 12481100
[TBL] [Abstract][Full Text] [Related]
11. Substrate specificity of beta-primeverosidase, a key enzyme in aroma formation during oolong tea and black tea manufacturing.
Ma SJ; Mizutani M; Hiratake J; Hayashi K; Yagi K; Watanabe N; Sakata K
Biosci Biotechnol Biochem; 2001 Dec; 65(12):2719-29. PubMed ID: 11826969
[TBL] [Abstract][Full Text] [Related]
12. A study on tea aroma formation mechanism: alcoholic aroma precursor amounts and glycosidase activity in parts of the tea plant.
Ogawa K; Moon JH; Guo W; Yagi A; Watanabe N; Sakata K
Z Naturforsch C J Biosci; 1995; 50(7-8):493-8. PubMed ID: 7546039
[TBL] [Abstract][Full Text] [Related]
13. Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography-mass spectrometry combined with chemometrics.
Ma C; Li J; Chen W; Wang W; Qi D; Pang S; Miao A
Food Res Int; 2018 Jun; 108():413-422. PubMed ID: 29735074
[TBL] [Abstract][Full Text] [Related]
14. Characteristic Fluctuations in Glycosidically Bound Volatiles during Tea Processing and Identification of Their Unstable Derivatives.
Cui J; Katsuno T; Totsuka K; Ohnishi T; Takemoto H; Mase N; Toda M; Narumi T; Sato K; Matsuo T; Mizutani K; Yang Z; Watanabe N; Tong H
J Agric Food Chem; 2016 Feb; 64(5):1151-7. PubMed ID: 26805704
[TBL] [Abstract][Full Text] [Related]
15. Antifungal activities of major tea leaf volatile constituents toward Colletorichum camelliae Massea.
Zhang ZZ; Li YB; Qi L; Wan XC
J Agric Food Chem; 2006 May; 54(11):3936-40. PubMed ID: 16719518
[TBL] [Abstract][Full Text] [Related]
16. Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: quantitative differences between tea leaves and infusion.
Schuh C; Schieberle P
J Agric Food Chem; 2006 Feb; 54(3):916-24. PubMed ID: 16448203
[TBL] [Abstract][Full Text] [Related]
17. Analysis of glycosidically bound aroma precursors in tea leaves. 3. Change in the glycoside content of tea leaves during the oolong tea manufacturing process.
Wang D; Kubota K; Kobayashi A; Juan IM
J Agric Food Chem; 2001 Nov; 49(11):5391-6. PubMed ID: 11714333
[TBL] [Abstract][Full Text] [Related]
18. Enzymatic hydrolysis and auto-isomerization during β-glucosidase treatment improve the aroma of instant white tea infusion.
Ni H; Jiang Q; Lin Q; Ma Q; Wang L; Weng S; Huang G; Li L; Chen F
Food Chem; 2021 Apr; 342():128565. PubMed ID: 33199121
[TBL] [Abstract][Full Text] [Related]
19. Aroma characteristics of cocoa tea (Camellia ptilophylla Chang).
Wang X; Wang D; Li J; Ye C; Kubota K
Biosci Biotechnol Biochem; 2010; 74(5):946-53. PubMed ID: 20460717
[TBL] [Abstract][Full Text] [Related]
20. Tea aroma formation from six model manufacturing processes.
Feng Z; Li Y; Li M; Wang Y; Zhang L; Wan X; Yang X
Food Chem; 2019 Jul; 285():347-354. PubMed ID: 30797356
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
