Volatile Compounds Formed on Roasting L-Theanine with D-Glucose

DOI Web Site

Bibliographic Information

Other Title
  • Ｌ‐テアニンとＤ‐グルコースのばい焼によって生成する揮発性成分
  • L テアニン ト D グルコース ノ バイショウ ニ ヨッテ セイセイスル キ

Search this article

Abstract

A mixture of L-theanine (γ-glutamylethylamide) and D-glucose was roasted at 150_??_160°C for about an hour. From the condensate of volatile components, 1-ethyl-3, 4-dehydropyrrolidone, as the main product, and five pyrroles, three alkyl pyrazines and four furans were identified by the spectroscopic methods (GC-MS and NMR) and gas chromatographic analysis. A formation pathway of 1-ethyl-3, 4-dehydropyrrolidone from L-theanine was proposed.

Journal

  • Nippon Nōgeikagaku Kaishi

    Nippon Nōgeikagaku Kaishi 55 (11), 1069-1072, 1981

    Japan Society for Bioscience, Biotechnology, and Agrochemistry

Details 詳細情報について

Report a problem

Back to top