TY  - JOUR
A1  - Katsuno, Tsuyoshi
A1  - Kasuga, Hisae
A1  - Kusano, Yumi
A1  - Yaguchi, Yoshihiro
A1  - Tomomura, Miho
A1  - Cui, Jilai
A1  - Yang, Ziyin
A1  - Baldermann, Susanne
A1  - Nakamura, Yoriyuki
A1  - Ohnishi, Toshiyuki
A1  - Mase, Nobuyuki
A1  - Watanabe, Naoharu
T1  - Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process
JF  - Food chemistry
N2  - We produced low temperature (15 degrees C) processed green tea (LTPGT) with higher aroma contents than normal green tea (Sencha). Normal temperature processed green tea (NTPGT), involved storing at 25 degrees C, and Sencha had no storing process. Sensory evaluation showed LTPGT had higher levels of floral and sweet odorants than NTPGT and Sencha. Aroma extract dilution analysis and gas chromatography-mass spectrometry-olfactometry indicated LTPGT had 12 aroma compounds with high factor dilution values (FD). Amongst LTPGT's 12 compounds, indole, jasmine lactone, cis-jasmone, coumarin, and methyl epijasmonate contributed to floral, fruity and sweet characters. In particular, indole increased initially, peaking at 16 h, then gradually decreased; Feeding experiments suggested [N-15]indole and [N-15]oxygenated indoles (OX-indoles) were produced from [N-15]anthranilic acid. We proposed the increase in indole was due to transformation of anthranilic acid during the 16 h storage and the subsequent decline in indole level was due to its conversion to OX-indoles.
KW  - Odorant compounds
KW  - Camellia sinensis
KW  - Tea leaves
KW  - Indole
KW  - [N-15]Indole
KW  - [N-15]Anthranilic acid
KW  - Metabolome analysis
Y1  - 2014
U6  - https://doi.org/10.1016/j.foodchem.2013.10.069
SN  - 0308-8146
SN  - 1873-7072
VL  - 148
SP  - 388
EP  - 395
PB  - Elsevier
CY  - Oxford
ER  - 
TY  - JOUR
A1  - Tu, Vo Anh
A1  - Kaga, Atsushi
A1  - Gericke, Karl-Heinz
A1  - Watanabe, Naoharu
A1  - Narumi, Tetsuo
A1  - Toda, Mitsuo
A1  - Brueckner, Bernhard
A1  - Baldermann, Susanne
A1  - Mase, Nobuyuki
T1  - Synthesis and characterization of quantum dot nanoparticles bound to the plant volatile precursor of Hydroxy-apo-10'-carotenal
JF  - The journal of organic chemistry
N2  - This study is focused on the synthesis and characterization of hydroxy-apo-10'-carotenal/quantum dot (QD) conjugates aiming at the in vivo visualization of beta-ionone, a carotenoid-derived volatile compound known for its important contribution to the flavor and aroma of many fruits, vegetables, and plants. The synthesis of nanoparticles bound to plant volatile precursors was achieved via coupling reaction of the QD to C-27-aldehyde which was prepared from alpha-ionone via 12 steps in 2.4% overall yield. The formation of the QD-conjugate was confirmed by measuring its fluorescence spectrum to observe the occurrence of fluorescence resonance energy transfer.
Y1  - 2014
U6  - https://doi.org/10.1021/jo500605c
SN  - 0022-3263
VL  - 79
IS  - 15
SP  - 6808
EP  - 6815
PB  - American Chemical Society
CY  - Washington
ER  - 
TY  - JOUR
A1  - Yamamoto, Masayoshi
A1  - Baldermann, Susanne
A1  - Yoshikawa, Keisuke
A1  - Fujita, Akira
A1  - Mase, Nobuyuki
A1  - Watanabe, Naoharu
T1  - Determination of volatile compounds in four commercial samples of japanese green algae using solid phase microextraction gas chromatography mass spectrometry
JF  - The ScientificWorld journal
N2  - Green algae are of great economic importance. Seaweed is consumed fresh or as seasoning in Japan. The commercial value is determined by quality, color, and flavor and is also strongly influenced by the production area. Our research, based on solid phase microextraction gas chromatography mass spectrometry (SPME-GC-MS), has revealed that volatile compounds differ intensely in the four varieties of commercial green algae. Accordingly, 41 major volatile compounds were identified. Heptadecene was the most abundant compound from Okayama (Ulva prolifera), Tokushima (Ulva prolifera), and Ehime prefecture (Ulva linza). Apocarotenoids, such as ionones, and their derivatives were prominent volatiles in algae from Okayama (Ulva prolifera) and Tokushima prefecture (Ulva prolifera). Volatile, short chained apocarotenoids are among the most potent flavor components and contribute to the flavor of fresh, processed algae, and algae-based products. Benzaldehyde was predominant in seaweed from Shizuoka prefecture (Monostroma nitidum). Multivariant statistical analysis (PCA) enabled simple discrimination of the samples based on their volatile profiles. This work shows the potential of SPME-GC-MS coupled with multivariant analysis to discriminate between samples of different geographical and botanical origins and form the basis for development of authentication methods of green algae products, including seasonings.
Y1  - 2014
U6  - https://doi.org/10.1155/2014/289780
SN  - 1537-744X
PB  - Hindawi Publishing Corp.
CY  - New York
ER  -