没食子素
(1R,2R,3R,5S)-5-carboxy-2,3,5-trihydroxycyclohexyl-3,4,5-trihydroxybenzoate, theogallin
鲜味 Umami
绿茶 Green Tea
外部链接(如物理性质、GC图等)
Kaneko, S.; Kumazawa, K.; Masuda, H.; Henze, A.; Hofmann, T., Molecular and Sensory Studies on the Umami Taste of Japanese Green Tea. Journal of Agricultural and Food Chemistry 2006, 54 (7), 2688-2694. DOI: 10.1021/jf0525232.
