Formation of Volatile Heterocyclic Compounds and Open-Chain Amides of Theanine in Model Systems with Glucose, Tea Leaves, and Tea Extract under Tea-Roasting Conditions-Reference-Cited by-同舟云学术

Formation of Volatile Heterocyclic Compounds and Open-Chain Amides of Theanine in Model Systems with Glucose, Tea Leaves, and Tea Extract under Tea-Roasting Conditions

Published:2022-05-27 Issue:22 Volume:70 Page:6737-6746
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Li Mengru¹,Ho Chi-Tang¹²,Wang Jing¹,Hu Yuemeng¹,Zhai Xiaoting¹,Zhang Liang¹,Wan Xiaochun¹,Yang Xiaogen¹^ORCID

Affiliation:

1. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, Anhui 230036, People’s Republic of China

2. Department of Food Science, Rutgers, The State University of New Jersey, New Brunswick, New Jersey 08901, United States

Funder

National Natural Science Foundation of China

Natural Science Foundation of Anhui Institutions of Higher Education

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c02039

Reference38 articles.

1. Tea aroma formation from six model manufacturing processes

2. Evaluation of Roasting Effect on Selected Green Tea Volatile Flavor Compound and Pyrazine Content by HS-SPME GC-MS

3. Effects of baking and aging on the changes of phenolic and volatile compounds in the preparation of old Tieguanyin oolong teas

4. Investigation of free amino acids, bioactive and neuroactive compounds in different types of tea and effect of black tea processing

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