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Titel:

Molecular and sensory studies on the umami taste of Japanese green tea

Dokumenttyp:
Zeitschriftenaufsatz
Autor(en):
Kaneko, Shu; Kumazawa, Kenji; Masuda, Hideki; Henze, Andrea; Hofmann, Thomas
Abstract:
Aimed at defining the key drivers for the quality-determining umami taste of a high-grade powdered green tea, called mat-cha, a bioactivity-guided fractionation using solvent extraction, solvent precipitation, preparative chromatographic separations, and human psychophysical experiments was applied on freshly prepared mat-cha. Liquid chromatography-tandem mass spectrometry and one-/two-dimensional nuclear magnetic resonance studies on isolated fractions led to the identification of l-theanine, s...     »
Zeitschriftentitel:
Journal of Agricultural and Food Chemistry
Jahr:
2006
Band / Volume:
54
Heft / Issue:
7
Seitenangaben Beitrag:
2688--2694
Volltext / DOI:
doi:10.1021/jf0525232
Print-ISSN:
0021-8561
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