Abstract
AbstractA new Amadori compound was isolated from green tea, and identified as 1‐deoxy‐l‐L‐theanino‐D‐fructopyranose on the bases of spectral data, chemical degradation and synthesis. The content of the compound increased during the firing treatment in green tea manufacturing, reached a maximum on treatment at 130°C for 30 min, and then decreased. Correlation was found between the content of the compound and evaluation score of flavour of green tea with r = 0.558. This was significant at 10%.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
