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International Journal of Food Properties
Year: 2010  |  Volume: 13  |  Issue: 3  |  Page No.: 608 - 617

Effect of Ultra-Violet B on Release of Volatiles in Tea Leaf

J. Jang, Y. C. Yang, G. H. Zhang, H. Chen, J. L. Lu, Y. Y. Du, J. H. Ye, Q. Ye, D. Borthakur, X. Q. Zheng and Y. R. Liang    

Abstract: Many volatiles in fresh tea leaf are in the forms bound with glycosides and they are released by action of β-primeverosidase and β-glucosidase during tea processing. Effect of ultra-violet B on release of volatiles in fresh tea leaves of two tea cultivars, “Maoxie” and “Anhui-9,” were investigated. Types of volatile and their concentration increased when ultra-violet B was applied at 3.0 μmol m-2 s-1 for 2 h and then decreased as the irradiation was extended to 6 h. The relation of expression of β-primeverosidase and β-glucosidase genes to the release of volatiles were also discussed.

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