title: Characteristic Fluctuations in Glycosidically Bound Volatiles during Tea Processing and Identification of Their Unstable Derivatives.
abstract: 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.
authors.affiliation: College of Food Science, Southwest University , No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China.|Graduate School of Science and Technology, Shizuoka University , 3-5-1 Johoku, Naka-ku, Hamamatsu 432-8561, Japan.
authors.forename: Jilai
authors.initials: J
authors.lastname: Cui
authors.affiliation: Shizuoka Prefectural Research Institute of Agriculture and Forestry, Tea Research Center , 1709-11 Kurasawa, Kikugawa, Shizuoka 439-0002, Japan.
authors.forename: Tsuyoshi
authors.initials: T
authors.lastname: Katsuno
authors.affiliation: Graduate School of Agriculture, Shizuoka University , 836 Ohya, Suruga-ku, Shizuoka 422-8529, Japan.
authors.forename: Kojiro
authors.initials: K
authors.lastname: Totsuka
authors.affiliation: Graduate School of Agriculture, Shizuoka University , 836 Ohya, Suruga-ku, Shizuoka 422-8529, Japan.|Research Institute of Green Science and Technology , 836 Ohya, Suguga-ku, Shizuoka 422-8529, Japan.
authors.forename: Toshiyuki
authors.initials: T
authors.lastname: Ohnishi
authors.affiliation: Research Institute of Green Science and Technology , 836 Ohya, Suguga-ku, Shizuoka 422-8529, Japan.
authors.forename: Hiroyuki
authors.initials: H
authors.lastname: Takemoto
authors.affiliation: Research Institute of Green Science and Technology , 836 Ohya, Suguga-ku, Shizuoka 422-8529, Japan.|Graduate School of Engineering, Shizuoka University , 3-5-1 Johoku, Naka-ku, Hamamatsu 432-8561, Japan.
authors.forename: Nobuyuki
authors.initials: N
authors.lastname: Mase
authors.affiliation: Graduate School of Engineering, Shizuoka University , 3-5-1 Johoku, Naka-ku, Hamamatsu 432-8561, Japan.
authors.forename: Mitsuo
authors.initials: M
authors.lastname: Toda
authors.affiliation: Graduate School of Engineering, Shizuoka University , 3-5-1 Johoku, Naka-ku, Hamamatsu 432-8561, Japan.
authors.forename: Tetsuo
authors.initials: T
authors.lastname: Narumi
authors.affiliation: Graduate School of Engineering, Shizuoka University , 3-5-1 Johoku, Naka-ku, Hamamatsu 432-8561, Japan.
authors.forename: Kohei
authors.initials: K
authors.lastname: Sato
authors.affiliation: Graduate School of Engineering, Shizuoka University , 3-5-1 Johoku, Naka-ku, Hamamatsu 432-8561, Japan.
authors.forename: Testuaki
authors.initials: T
authors.lastname: Matsuo
authors.affiliation: Graduate School of Engineering, Shizuoka University , 3-5-1 Johoku, Naka-ku, Hamamatsu 432-8561, Japan.
authors.forename: Kenta
authors.initials: K
authors.lastname: Mizutani
authors.affiliation: Key Laboratory of Plant Resource Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of Sciences , Xingke Road 723, Tianhe District, Guangzhou 510650, China.
authors.forename: Ziyin
authors.initials: Z
authors.lastname: Yang
authors.affiliation: Graduate School of Science and Technology, Shizuoka University , 3-5-1 Johoku, Naka-ku, Hamamatsu 432-8561, Japan.|Graduate School of Engineering, Shizuoka University , 3-5-1 Johoku, Naka-ku, Hamamatsu 432-8561, Japan.
authors.forename: Naoharu
authors.initials: N
authors.lastname: Watanabe
authors.affiliation: College of Food Science, Southwest University , No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China.
authors.forename: Huarong
authors.initials: H
authors.lastname: Tong
mesh_terms: D028241:Camellia sinensis / Q000737:chemistry*; D005511:Food Handling; D008401:Gas Chromatography-Mass Spectrometry; D006027:Glycosides / Q000737:chemistry*; D007700:Kinetics; D009812:Odorants / Q000032:analysis; D010936:Plant Extracts / Q000737:chemistry*; D018515:Plant Leaves / Q000737:chemistry; D055549:Volatile Organic Compounds / Q000737:chemistry*
chemical_list: D006027:Glycosides; D010936:Plant Extracts; D055549:Volatile Organic Compounds
keywords: aroma formation; black tea; glycosidically bound volatiles (GBVs); malonyl glycoside; oolong tea