Evaluation of Japanese Green Tea Extract Using GC/O with Original Aroma Simultaneously Input to the Sniffing Port Method (OASIS)

Food Science and Technology Research

Volumn 9, Issue 4, 2003, Pages 350-352

  Hattori, Shoji ^a   Takagaki, Hitoshi ^a   Fujimori, Takane ^a  

^a Soda Aromatic Co Ltd   (Japan)

Author keywords

Aroma extract dilution analysis; Gas chromatography olfactometry; GC O; Japanese green tea; Yabukita (Camellia sinensis var. sinensis)

Indexed keywords

DISTILLATION; EVAPORATORS; FLAVORS; GAS CHROMATOGRAPHY; ODOR CONTROL; ORGANIC SOLVENTS; THERMAL CONDUCTIVITY; VOLATILE ORGANIC COMPOUNDS;

AROMA EXTRACT DILUTION ANALYSIS; GAS CHROMATOGRAPHY-OLFACTOMETRY; GC/O; JAPANESE GREEN TEA; YABUKITA (CAMELLIA SINESIS VAR. SINENSIS);

FOOD PROCESSING;

CAMELLIA; CAMELLIA SINENSIS; CAMELLIA SINENSIS VAR. SINENSIS;

EID: 1642617559     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.9.350     Document Type: Article

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