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

• Published in: Nippon Nōgeikagaku Kaishi Vol. 55; no. 11; pp. 1069 - 1072
• Main Author: Hara, T. (National Research Inst. of Tea, Kanaya, Shizuoka (Japan))
• Format: Journal Article
• Language: Japanese
• 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

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...