Characterization of a new (Z)-3:(E)-2-hexenal isomerase from tea (Camellia sinensis) involved in the conversion of (Z)-3-hexenal to (E)-2-hexenal.
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DOI: 10.1016/j.foodchem.2022.132463
Abstract: Two major green leaf volatiles (GLVs) in tea that contribute greatly to tea aroma, particularly the green odor, are (E)-2-hexenal and (Z)-3-hexenal. Until now, their formation and related mechanisms during tea manufacture have remained unclear.… read more here.
Keywords: conversion hexenal; camellia sinensis; new hexenal; hexenal isomerase ... See more keywords