A new Amadori compound was isolated from green tea, and identified as 1‐deoxy‐l‐L‐theanino‐D‐fructopyranose on the bases of spectral data, chemical degradation and synthesis. The content of the compound increased during the firing treatment in green tea manufacturing, reached a maximum on treatment at 130°C for 30 min, and then decreased. Correlation was found between the content of the compound and evaluation score of flavour of green tea with r = 0.558. This was significant at 10%.
No takes yet. Share an insight, caveat, or question.
Toyomasa Anan (1979) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: