Abstract
The nature and the origin of major polyphenols in Hoji-cha were elucidated from the investigation on the effects of heating on individual flavanols by using paperchromatographic technique. Furthermore, the direction of thermal transformation of each flavanol, and the quantitative changes of major product and original flavanol were also shown. The heating of flavanol solution resulted in epimerization, polymerization and decomposition, though the aspect of change was different with the kind of flavanol and thermal condition.
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