The phenolic substances of manufactured tea. V.—Hydrolysis of gallic acid esters by Aspergillus Niger
- 1 March 1959
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 10 (3) , 172-176
- https://doi.org/10.1002/jsfa.2740100304
Abstract
When tea extracts are used as culture media for Aspergillus niger, theaflavin gallate is converted into theaflavin, substances A and B into substance C, and one of the components of Q into substance R. Flavanol gallates are also converted into the corresponding flavanols. These changes arc probably all due to the action of an esterase developed by the mould, and indicate that theaflavin gallate and substances A, B and Q are gallic acid esters, as previously deduced.Keywords
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