Art

J-GLOBAL ID：202002281666768239   Reference number：20A0073854

Mechanisms of Aroma Storage and Aroma Biosynthesis in Tea (Camellia sinensis)

茶の「香り」の貯蔵と生成のメカニズム

Author (2)： ONISHI TOSHIYUKI (静岡大 学術院) ,  ONISHI TOSHIYUKI (静岡大 グリーン科技研)
Material： 季刊香料  (香りの本)
Issue： 284  Page： 29-37  Publication year： Dec. 20, 2019 
JST Material Number： F0797A  ISSN： 0368-6558  CODEN： KORYA  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： *tea ,  Camellia sinensis ,  smell ,  *perfume component ,  *volatile organic compound ,  emission ,  *glycoside(except carbohydrate) ,  leaf ,  amylase ,  glycosidic linkage hydrolase ,  glycosidation ,  biosynthesis ,  gene ,  gene expression ,  black tea ,  oolong tea ,  plant physiology
Semi thesaurus term： beta-glycosidase ,  glycoside bond ,  *gene expression analysis ,  *biosynthetic gene ,  Tea leaf ,  diastatic enzyme ,  glucosylation ,  aroma release

JST classification (3)： Plant biochemistry  (EH01050J) ,  Alkaloid palatable beverages  (FJ06030D) ,  Glycosides  (CF10057O)

Reference (37)：

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Terms in the title (4)： 茶 ,  香り ,  貯蔵 ,  メカニズム