Influence of the Temperature and the Duration on Changes of the Amino Acids in Tea Leaves under Anaerobic Conditions
茶葉中のアミノ酸量に及ぼす嫌気処理の温度と時間の影響

Atsuko TAKEUCHI, Yusuke SAWAI, Shuichi FUKATSU
1994 Chagyo Kenkyu Hokoku (Tea Research Journal)  
The amounts of y-aminobutyric acid (GABA), alanine, glutamic acid and aspartic acid are known to change drastically in the tea shoots under the anaerobic conditions. The influences of the temperature and the duration were examined in changes of the amino acids. The temperatures of 4, 25, 37•Ž did not affect the changes of the amino acids, except that the increased amount of GABA at 4•Ž was less than those at 25 or
doi:10.5979/cha.1994.80_13 fatcat:5qzgtqgisfbdhhfgkt6fodjrz4