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Changes in Lipoxygenase Activity and Volatile Compounds of Fresh Tea Leaves During Early Growing Season  

Kim, Hyun-Jeong (Pacific Corporation R & D Center)
Ryu, Sung-Kwon (Dept. of Food Science & Technology, Kyung Hee University)
Roh, Jin-Chul (Dept. of Food Science & Technology, Kyung Hee University)
Lee, Sang-Jun (Pacific Corporation R & D Center)
Park, Seung-Kook (Dept. of Food Science & Technology, Kyung Hee University)
Publication Information
Applied Biological Chemistry / v.46, no.1, 2003 , pp. 23-27 More about this Journal
Abstract
Lipoxygenase is the enzyme responsible for the formation of $C_6$-alcohols and $C_6$-aldehydes ($C_6$-compounds), which are well blown contributors to various types of 'green odor' In green tea. Changes in lipoxygenase activity and volatile compounds of green tea leaves were monitored daily during early growing season. The enzyme activity was spectrophotometrically measured using linoleic acid as a substrate. The volatile compounds were extracted through Solid Phase Micro-Extraction, and were subjected to GC and GC-MS analyses. Results showed that lipoxygenase activity and levels of $C_6$-compounds concomitantly increased or decreased during the early growing season, probably caused by the fluctuation in the daily temperature; increase in temperature led to the increase in enzyme activities and $C_6$-compound levels, whereas leaves plucked too early had low volatile compound levels. In this study, optimum plucking time of tea leaves for the production of high quality green tea with a wellbalanced aroma was determined.
Keywords
Green tea; lipoxygenase; tea aroma; terpene; $C_6-compounds$; volatile compounds; GC; SPME;
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