Compositional Change of Pu-erh Tea during Processing

13 C-NMR analysis of hot water extracts of samples during Pu-erh tea processing showed that carbohydrates and amino acids as well as catechins were digested during the microbial fermentation process and the main constituents of the made-tea were caffeine, gallic acid, and 2-O-β-L-arabinopyranosyl-my...

Full description

Saved in:
Bibliographic Details
Published inBioscience, biotechnology, and biochemistry Vol. 57; no. 10; pp. 1745 - 1746
Main Authors Gong, Zhengli, Watanabe, Naoharu, Yagi, Akihito, Etoh, Hideo, Sakata, Kanzo, Ina, Kazuo, Liu, Qinjin
Format Journal Article
LanguageEnglish
Published Tokyo Taylor & Francis 1993
Japan Society for Bioscience Biotechnology and Agrochemistry
Oxford University Press
Subjects
Biological and medical sciences
Coffee, tea and other stimulative beverage industries
Food industries
Fundamental and applied biological sciences. Psychology
Volatile compound
Benzene derivatives
Basidiomycetes
Biosynthesis
NMR spectrometry
Fermentation
Fungi
Gas chromatography
Tea
Polyphenol
Phenols
Chemical composition
Carbohydrate
Aroma
Thallophyta
Caffeine
Drying
Online AccessGet full text

Cover

More Information
Summary:13 C-NMR analysis of hot water extracts of samples during Pu-erh tea processing showed that carbohydrates and amino acids as well as catechins were digested during the microbial fermentation process and the main constituents of the made-tea were caffeine, gallic acid, and 2-O-β-L-arabinopyranosyl-myo-inositol. Volatile components analysis by GC and GC-MS showed abundant production of various methoxybenzene derivatives. Three strains of basidiomycete (Basidiomycetes spp.) isolated from Pu-erh tea were confirmed to autonomously produce l,2-dimethoxy-4-methyl and l,2,3-trimethoxy-5-methylbenzenes.
ISSN:0916-8451
1347-6947
DOI:10.1271/bbb.57.1745