| abstract |
(57) [Summary] (Corrected) [Structure] A method for producing a tea aroma component-producing enzyme, β-primeverosidase and fresh tea leaves, which is characterized by adding a buffer solution, stirring and extracting. [Effect] The tea aroma component-forming enzyme, β-prime verosidase, can be obtained from fresh tea leaves by a simple operation. Since this enzyme can efficiently produce a balanced tea flavor from a nonvolatile tea flavor precursor, it can be effectively used for improving the flavor of tea-based foods including tea beverages. |