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Title:

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

Document type:
Zeitschriftenaufsatz
Author(s):
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...     »
Journal title:
Journal of Agricultural and Food Chemistry
Year:
2006
Journal volume:
54
Journal issue:
7
Pages contribution:
2688--2694
Fulltext / DOI:
doi:10.1021/jf0525232
Print-ISSN:
0021-8561
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