A primeverosidase as a main glycosidase concerned with the alcoholic aroma formation in tea [Camellia sinensis] leaves

A primeverosidase as a main glycosidase concerned with the alcoholic aroma formation in tea [Camellia sinensis] leaves

We isolated and characterized a primeverosidase from fresh tea leaves (Camellia sinensis var. sinensis cv. Yabukita) as a main glycosidase involved in alcoholic aroma (geraniol, linalool, benzyl alcohol, 2-phenylethanol, linalool oxides etc.) formation from their aroma precursors (β-primeverosides:...

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Veröffentlicht in:Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 1995, Vol.59 (5), p.962-964
Hauptverfasser: Guo, W. (Shizuoka Univ. (Japan). Faculty of Agriculture), Yamauchi, K, Watanabe, N, Usui, T, Luo, S, Sakata, K
Format: Artikel
Sprache:eng
Schlagworte:
Agronomy. Soil science and plant productions
AROMATIC COMPOUNDS
Biological and medical sciences
CAMELLIA SINENSIS
COMPOSE AROMATIQUE
COMPUESTOS AROMATICOS
Economic plant physiology
Enzymes
FEUILLE
Fundamental and applied biological sciences. Psychology
GLICOSIDASAS
GLYCOSIDASE
GLYCOSIDASES
HOJAS
LEAVES
Nutrition. Photosynthesis. Respiration. Metabolism
PURIFICACION
PURIFICATION
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Zusammenfassung:We isolated and characterized a primeverosidase from fresh tea leaves (Camellia sinensis var. sinensis cv. Yabukita) as a main glycosidase involved in alcoholic aroma (geraniol, linalool, benzyl alcohol, 2-phenylethanol, linalool oxides etc.) formation from their aroma precursors (β-primeverosides: 6-O-β-D-xylopyranosyl-β-D-glucopyranosides) in tea leaves.
ISSN:0916-8451
1347-6947
DOI:10.1271/bbb.59.962