The phenolic substances of manufactured tea. II. — Their origin as enzymic oxidation products in fermentation

Journal of the Science of Food and Agriculture - Tập 9 Số 4 - Trang 212-216 - 1958
E. A. H. Roberts1
1Indian Tea Association Chemical Laboratory Butler's Wharf London, S.E.I

Tóm tắt

AbstractThe brown acidic pigments and the yellow neutral pigments of black tea are provisionally named thearubigins and theaflavins respectively. These and other substances characteristic of black tea are formed during the fermentation process, mainly as the result of the enzymic oxidation of (—)‐epigallocatechin and (—)‐epigallocatechin gallate. It is probable that the theaflavins are intermediates in thearubigin formation.

Từ khóa


Tài liệu tham khảo

10.1002/jsfa.2740080203

Unpublished observations

10.1002/jsfa.2740090406

10.1042/bj0330836

10.1042/bj0350909

10.1002/jsfa.2740071003

10.1002/jsfa.2740070406

Roberts E. A. H. Chem. & Ind. 1956 p.985

Cartwright R. A. Roberts E. A. H. Flood A. E. &Williams A. H. Chem. & Ind. 1955 p.1062

10.1042/bj0470175

10.1021/ja01146a521

10.1042/bj0490414

10.1042/bj0530332

Roberts E. A. H., 1956, The Chemistry of Vegetable Tannins. A Symposium

Roberts E. A. H., 1951, Curr. Sci., 20, 151

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Journal of the Science of Food and Agriculture

Tập 9 Số 4

212-216

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