文献类型： 外文期刊

第一作者： Wang, HF

作者： Wang, HF

作者机构：

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 1996 年 56 卷 4 期

页码：

收录情况： SCI

摘要： An extraction and analysis method to determine the free and bound monoterpene alcohols in Qimen black tea was developed, and the varietal and seasonal changes in both free and bound monoterpene alcohols were investigated. The contents of the flavour components released from the bound forms increased greatly after addition of the crude enzyme, which was extracted from fresh tea leaves, and incubated at 37 degrees C for 10 h. Most of the b/f values of monoterpene alcohols, the ratios of bound to free forms, were greater than 1, indicating that the bound forms were in higher concentrations than the corresponding aglycones in fresh tea leaves. Geraniol was the highest among the monoterpene alcohols both in the amount released from the bound form and the b/f value. This indicated that the crude enzyme used in this experiment was very effective for the release of geraniol. The sequence of the contents of both bound and free flavours in different seasons was, generally: spring > summer greater than or equal to autumn. Both forms of monoterpene alcohols exhibited a marked decrease in concentration in summer and autumn compared with those in spring. Copyright (C) 1996 Elsevier Science Ltd

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