Does Enzymatic Hydrolysis of Glycosidically Bound Volatile Compounds Really Contribute to the Formation of Volatile Compounds During the Oolong Tea Manufacturing Process?

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作者： Jiadong,Gui ^[1] ; Xiumin,Fu ^[2] ; Ying,Zhou ^[1] ; Tsuyoshi,Katsuno ^[3] ; Xin,Mei ^[1] ; Rufang,Deng ^[3] ; Xinlan,Xu ^[4] ; Linyun,Zhang ^[1] ; Fang,Dong ^[3] ; Naoharu,Watanabe ^[1] ; Ziyin,Yang ^[1]

作者单位： †Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China. ^[1] ‡University of Chinese Academy of Sciences, No.19A Yuquan Road, Beijing 100049, China. ^[2] ∥Provincial Key Laboratory of Applied Botany South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China. ^[3] ⊥Tea Research Center, Shizuoka Prefectural Research Institute of Agriculture and Forestry 1706-11 Kurasawa, Kikugawa 439-0002, Japan. ^[4] #College of Horticultural Science, South China Agricultural University, Wushan Road, Tianhe District, Guangzhou 510642, China. ^[5] ¶Guangdong Food and Drug Vocational College, Longdongbei Road 321, Tianhe District, Guangzhou 510520, China. ^[6] ○Graduate School of Science and Technology, Shizuoka University, 3-5-1 Johoku, Naka-ku, Hamamatsu 432-8561, Japan. ^[7]

关键词 aroma glycosidically bound volatiles indole tea volatile β-primeverosidase