Figure 3. Liquid chromatography profiles (0-75 min) of infusions of the intermediate umami teas after baking for 2, 3 and 4 years at 280 nm, Amplification of each profile from 40 to 65 min is shown in an inserted panel within the diagram; AFTGs represents acylated flavonol tetraglycosides identified previously [12]

From

Concurrent Accumulation of Myricetin and Gallic Acid Putatively Responsible for the Umami Taste of a Specialized Old Oolong Tea

Feng-Yin Li, Wei-Hung Yang, Chi-I Chang, Sin-Jie Lee, Chih-Chien Hung, Ying-Jie Chen, Tzyy-Rong Jinn, Jason T.C. Tzen

• Previous
• Figure 3 of 9  (Figures index)
• Next