Oligomerization mechanism of tea catechins during tea roasting.
Catechin
Dihydroxyacetone
Methylglyoxal
Phloroglucinol
Polyphenol
Roasted tea
Sugar
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
01 Jul 2019
01 Jul 2019
Historique:
received:
19
10
2018
revised:
29
12
2018
accepted:
24
01
2019
entrez:
25
2
2019
pubmed:
25
2
2019
medline:
12
4
2019
Statut:
ppublish
Résumé
Roasting of green tea causes oligomerization of tea catechins, which decreases the astringency. The aim of this study was to elucidate the oligomerization mechanism. The
Identifiants
pubmed: 30797342
pii: S0308-8146(19)30238-9
doi: 10.1016/j.foodchem.2019.01.163
pii:
doi:
Substances chimiques
Carbon Isotopes
0
Sugars
0
Tea
0
Catechin
8R1V1STN48
epigallocatechin gallate
BQM438CTEL
Carbon-13
FDJ0A8596D
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
252-259Informations de copyright
Copyright © 2019 Elsevier Ltd. All rights reserved.