Volatile compounds formed on roasting L-theanine with D-glucose [Tea]

A mixture of L-theanine (γ-glutamylethylamide) and D-glucose was roasted at 150_??_160°C for about an hour. From the condensate of volatile components, 1-ethyl-3, 4-dehydropyrrolidone, as the main product, and five pyrroles, three alkyl pyrazines and four furans were identified by the spectroscopic...

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Published inNippon Nōgeikagaku Kaishi Vol. 55; no. 11; pp. 1069 - 1072
Main Author Hara, T. (National Research Inst. of Tea, Kanaya, Shizuoka (Japan))
Format Journal Article
LanguageJapanese
Published Japan Society for Bioscience, Biotechnology, and Agrochemistry 01.01.1981
Subjects
ANALYSIS
AROMATICS
AZOLES
BEVERAGES
CARBOHYDRATES
CHEMICAL ANALYSIS
CHEMICOPHYSICAL PROPERTIES
CHROMATOGRAPHY
COOKING
FLAVONOIDS
FOODS
GLUCOSE
METHODS
ORGANIC COMPOUNDS
ORGANIC NITROGEN COMPOUNDS
ORGANOLEPTIC PROPERTIES
PHENOLIC COMPOUNDS
PIGMENTS
PROCESSING
ROASTING
SEPARATING
SUGARS
TEA
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Summary:A mixture of L-theanine (γ-glutamylethylamide) and D-glucose was roasted at 150_??_160°C for about an hour. From the condensate of volatile components, 1-ethyl-3, 4-dehydropyrrolidone, as the main product, and five pyrroles, three alkyl pyrazines and four furans were identified by the spectroscopic methods (GC-MS and NMR) and gas chromatographic analysis. A formation pathway of 1-ethyl-3, 4-dehydropyrrolidone from L-theanine was proposed.
Bibliography:S10
8202590
ISSN:0002-1407
1883-6844
DOI:10.1271/nogeikagaku1924.55.1069