Isolation of An Aroma Precursor of Benzaldehyde from Tea Leaves (Camellia sinensis var. sinensis cv. Yabukita)

Wenfei GUO; Noriko SASAKI; Mitsunari FUKUDA; Akihito YAGI; Naoharu WATANABE; Kanzo SAKATA

doi:10.1271/bbb.62.2052

Food & Nutrition Science Notes

Isolation of An Aroma Precursor of Benzaldehyde from Tea Leaves (Camellia sinensis var. sinensis cv. Yabukita)

Wenfei GUO, Noriko SASAKI, Mitsunari FUKUDA, Akihito YAGI, Naoharu WATANABE, Kanzo SAKATA

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Keywords: tea aroma precursor, benzaldehyde, cyanoglycoside, Camellia sinensis, prunasin

JOURNAL FREE ACCESS

1998 Volume 62 Issue 10 Pages 2052-2054

DOI https://doi.org/10.1271/bbb.62.2052

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Abstract

The cyanoglycoside, prunasin, was isolated for the first time as an aroma precursor of benzaldehyde from fresh tea leaves (Camellia sinensis var. sinensis cv. Yabukita). Prunasin was readily hydrolyzed by a crude enzyme prepared from the fresh tea leaves to liberate benzaldehyde. The isomerization of prunasin under neutral conditions was also recognized.

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