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 in | Nippon Nōgeikagaku Kaishi Vol. 55; no. 11; pp. 1069 - 1072 |
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Main Author | |
Format | Journal Article |
Language | Japanese |
Published |
Japan Society for Bioscience, Biotechnology, and Agrochemistry
01.01.1981
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Subjects | |
Online Access | Get full text |
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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. |
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Bibliography: | S10 8202590 |
ISSN: | 0002-1407 1883-6844 |
DOI: | 10.1271/nogeikagaku1924.55.1069 |