Varietal Differences in the Total and Enantiomeric Composition of Theanine in Tea

Theanine is the main amino acid component in tea. It usually constitutes between 1 and 2% of the dry weight of the tea leaves. It is as prevalent in tea as all other free amino acids combined. Both enantiomers of theanine were found to have a similar sweet taste, with little or no aftertaste. It was...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1997-02, Vol.45 (2), p.353-363
Hauptverfasser:	Ekborg-Ott, K. Helen, Taylor, Andre, Armstrong, Daniel W
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Coffee, tea and other stimulative beverage industries Food industries Fundamental and applied biological sciences. Psychology
Online-Zugang:	Volltext
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