title: Isolation of An Aroma Precursor of Benzaldehyde from Tea Leaves (Camellia sinensis var. sinensis cv. Yabukita).
abstract: The cyanoglycoside, prunasin, was isolated for the first time as an aroma precursor of benzaldehyde from fresh tea leaves (Camellia sinensis var. sinensis cv. Yabukita). Prunasin was readily hydrolyzed by a crude enzyme prepared from the fresh tea leaves to liberate benzaldehyde. The isomerization of prunasin under neutral conditions was also recognized.
authors.affiliation: a Faculty of Agriculture, Shizuoka University.
authors.forename: W
authors.initials: W
authors.lastname: Guo
authors.affiliation: a Faculty of Agriculture, Shizuoka University.
authors.forename: N
authors.initials: N
authors.lastname: Sasaki
authors.affiliation: a Faculty of Agriculture, Shizuoka University.
authors.forename: M
authors.initials: M
authors.lastname: Fukuda
authors.affiliation: a Faculty of Agriculture, Shizuoka University.
authors.forename: A
authors.initials: A
authors.lastname: Yagi
authors.affiliation: a Faculty of Agriculture, Shizuoka University.
authors.forename: N
authors.initials: N
authors.lastname: Watanabe
authors.affiliation: a Faculty of Agriculture, Shizuoka University.
authors.forename: K
authors.initials: K
authors.lastname: Sakata
keywords: Camellia sinensis; benzaldehyde; cyanoglycoside; prunasin; tea aroma precursor