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BIOCHEMISTRY OF TEA FERMENTATION: PRODUCTS OF THE OXIDATION OF TEA FLAVANOLS IN A MODEL TEA FERMENTATION SYSTEM

โœ Scribed by G. W. SANDERSON; JACQUELINE E. BERKOWITZ; H. CO; H. N. GRAHAM

Book ID
108799703
Publisher
Institute of Food Technologists
Year
1972
Tongue
English
Weight
535 KB
Volume
37
Category
Article
ISSN
0022-1147

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## Abstract Fermenting tea leaf produces methanol as the result of enzymic demethylation of pectins contained in the leaf. The enzyme concerned (which was isolated and purified) is very similar to pectinโ€methylesterases found in other plants. The activity of tea pectinโ€methylesterase is partially