Metabolic Analyses of Volatile Compounds and their Precursors during the Withering Process of Tea Leaves

摘要：

During the withering process of green tea leaves under the low temperature conditions,indole increased initially, peaking at 16 h, then gradually decreased.Feeding experiments suggested 15Nindole and 15Noxygenated indoles (15N-6-hydroxyindole and 15N-4-hydroxyindole) were produced from 15Nanthranilic acid.L-Tryptophane was also involved in the accumulation of indole.

作者: WATANABE Naoharu CUI Jilai TOTSUKA Kojiro OHNISHI Toshiyuki MASE Nobuyuki KATSUNO Tsuyoshi

作者单位: Graduate School of Science and Technology, Graduate School of Engineering, Shizuoka University,3-5-1 Graduate School of Agriculture, Shizuoka University, 836 Ohya, Suruga-ku, Shizuoka 422-8529, Japan Graduate School of Science and Technology, Graduate School of Engineering, Shizuoka University,3-5-1

会议类型: 国际会议

会议名称: International Tea Symposium 2014(ITS 2014)(国际茶叶学术研讨会)

会议地点: 杭州

会议语种:英文

页码: 424-428

在线出版日期: 2014-09-10（万方平台首次上网日期，不代表论文的发表时间）