Characteristic Fluctuations in Glycosidically Bound Volatiles during Tea Processing and Identification of Their Unstable Derivatives

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• 作者：Jilai Cui ; Tsuyoshi Katsuno ; Kojiro Totsuka ; Toshiyuki Ohnishi ; Hiroyuki Takemoto ; Nobuyuki Mase ; Mitsuo Toda ; Tetsuo Narumi ; Kohei Sato ; Testuaki Matsuo ; Kenta Mizutani ; Ziyin Yang ; Naoharu Watanabe ; Huarong Tong
• 刊名：Journal of Agricultural and Food Chemistry
• 出版年：2016
• 出版时间：February 10, 2016
• 年：2016
• 卷：64
• 期：5
• 页码：1151-1157
• 全文大小：368K
• ISSN：1520-5118

文摘

A recently developed method enabled us to simultaneously characterize and quantitate glycosidically bound volatiles (GBVs) at picomole levels using liquid chromatography–mass spectrometry (LC-MS). On the basis of the analytical data it is possible to screen tea varieties most suitable for black tea processing, in which higher concentrations of primeverosides accumulate. The primeverosides decreased at the rolling step in black tea processing, whereas the glucopyranosides did not change much. The total contents of GBVs gradually increased at the withering steps and then remarkably increased after the fixing step at 230 °C, during oolong tea processing. The presence of 6′-O-malonyl ester type β-d-glucopyranosides in the tea samples suggested a contribution to the increment in glucopyranosides during oolong tea processing. The method was also used to analyze GBVs and their derivatives to understand their possible role in the metabolic pathway of tea.