Jeon, Dong Bok published the artcileDetermination of volatile organic compounds, catechins, caffeine and theanine in Jukro tea at three growth stages by chromatographic and spectrometric methods, Computed Properties of 21834-92-4, the main research area is catechin caffeine theanine Junko tea growth; High performance liquid chromatography (HPLC); Jukro tea; Simultaneous distillation solvent-extraction gas chromatography-mass spectrometry (SDE-GC/MS); Theanine; Volatile organic compounds.
Tea contains characteristic volatile organic compounds, polyphenols, caffeine and catechins, and is therefore among the most widely consumed beverages all over the world. In this study, fresh Jukro tea leaves collected from Damyang-gun (Jeollanam-do) at 40, 60 and 90 day growth stages, were semi-fermented. The volatile organic compounds (VOCs) were extracted by simultaneous distillation-solvent extraction (SDE) and analyzed by gas chromatog./mass spectrometry (GC/MS). Catechins, caffeine and theanine were analyzed by high performance liquid chromatog. (HPLC). A total of 159 VOCs were identified in the analyzed Jukro tea leaves. Comparatively, the increase in the concentrations of VOCs was high in 60 day leaves. The content of catechins increased along the three growth stages, whereas caffeine, compared to 90 day leaves, was higher for 40 and 60 day leaves. Based on the results, the 60 day leaves were found to be the most suitable and useful for making semi-fermented Jukro tea.
Food Chemistry published new progress about Growth and development, plant. 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Computed Properties of 21834-92-4.
Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem