The Production of Phenylacetaldehyde froml-Phenylalanine in Tea Fermentation
- 1 February 1970
- journal article
- research article
- Published by Oxford University Press (OUP) in Bioscience, Biotechnology, and Biochemistry
- Vol. 34 (2) , 222-226
- https://doi.org/10.1080/00021369.1970.10859601
Abstract
Tea leaves macerated with l-phenylalanine generated rose like aroma. The gas chromatogram of the essential oil obtained from these leaves showed extremely large peak of phenylacetaldehyde. The evidence for degradation of l-phenylalanine to phenylacetaldehyde and carbon dioxide was given by the radioactive tracer experiment using l-phenylalanine-U-14C. The phenylacetaldehyde was presumed to be an intermediate product in tea fermentation from the data on the changes of the compound in tea fermentation process.Keywords
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