La phénylalanine précurseur de la phénylacétaldéhyde dans l’arome de thé noir

Authors

  • P.A. Finot Laboratoire de Recherche des Produits Nestlé, Vevey
  • F. Muggler-Chavan Laboratoire de Recherche des Produits Nestlé, Vevey
  • L. Vuataz Laboratoire de Recherche des Produits Nestlé, Vevey

DOI:

https://doi.org/10.2533/chimia.1967.26

Abstract

The reaction of C14-labeled phenylalanine with a black tea extract liberates C14-phenylacetaldehyde. The latter was purified by gas chromatography and identified as dinitrophenylhydrazone by thin layer chromatography and autoradiography. Phenylacetaldehyde, a known constituent of tea aroma, appears therefore to derive from free phenylalanine as its precursor.

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Published

1967-01-31

Issue

Vol. 21 No. 1 (1967): Forschung/Research

Section

Kurze Mitteilungen

License

Copyright (c) 1967 P.A. Finot

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

[1]
P. Finot, F. Muggler-Chavan, L. Vuataz, Chimia 1967, 21, 26, DOI: 10.2533/chimia.1967.26.