Influence of Manufacturing Conditions and Crop Season on the Formation of 4-Mercapto-4-methyl-2-pentanone in Japanese Green Tea (Sen-cha)-Reference-Cited by-同舟云学术

Influence of Manufacturing Conditions and Crop Season on the Formation of 4-Mercapto-4-methyl-2-pentanone in Japanese Green Tea (Sen-cha)

Published:2005-05-26 Issue:13 Volume:53 Page:5390-5396
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kumazawa Kenji¹,Kubota Kikue¹,Masuda Hideki¹

Affiliation:

1. Material Research and Development Laboratories, Ogawa & Company, Ltd., 15-7 Chidori Urayasushi, Chiba 279-0032, Japan, and Department of Nutrition and Food Science, Ochanomizu University, 2-1-1 Otsuka, Bunkyo-ku, Tokyo 112-8610, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf050392z

Reference26 articles.

1. Identification of Potent Odorants in Japanese Green Tea (Sen-cha)

2. Identification of a powerful aromatic component ofVitis vinifera L. var. sauvignon wines: 4-mercapto-4-methylpentan-2-one

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