Tojiro Tsushida

Effects of Geographical Area of Production on the Composition of the Volatile Flavour Compounds in Kenyan Clonal Black CTC Teas

The contents of the volatile flavour compounds and the flavour index of black teas vary with localities. The magnitude and order of the variations are clonally dependent, the relative performance of clones varying with location. For a comprehensive breeding programme to improve black tea quality, it is suggested that tea clones should be evaluated in the areas of potential release before they are made available to tea growers.

Changes in lipoxygenase activity in relation to lipid degradation in plucked tea shoots

Abstract The activity of lipoxygenase in tea leaf increased after plucking of tea shoots. The changes of lipoxygenase activity were accelerated by the dehydration of tea leaves. The activity of lipoxygenase was higher in the good fermenting clones than in the poor fermenting clones of black tea. The content of peroxide in tea shoots increased with rising lipoxygenase activity.

The structure of the tetrasaccharide unit of camellidins, saponins possessing antifungal activity

By successful application of recently developed 1H n.m.r. techniques, the structure of the tetrasaccharide unit of camellidin-I (1) and -II (2), saponins having antifungal activity, was elucidated as β-D-glucopyranosyl-(1→2)-β-D-galactopyranosyl-(1→4)-[α-D-galactopyranosyl-(1→2)]-β-D-glucuronopyranoside, without degradation of the glycosidic linkages.