Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea: Quantitative differences between tea leaves and infusion

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 3, 2006, Pages 916-924

  Schuh, Christian ^a   Schieberle, Peter ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

(E,E,Z) 2,4,6 nonatrienal; Aroma extract dilution analysis; Aroma reconstitution; Black tea; Darjeeling

Indexed keywords

GERANIOL; LINALOOL; TERPENE; WATER;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FERMENTATION; GAS CHROMATOGRAPHY; HEAT; HUMAN; ODOR; PLANT LEAF; TEA; VOLATILIZATION;

CAMELLIA SINENSIS; CHROMATOGRAPHY, GAS; FERMENTATION; HEAT; HUMANS; MONOTERPENES; ODORS; PLANT LEAVES; SMELL; TEA; TERPENES; VOLATILIZATION; WATER;

CAMELLIA SINENSIS;

EID: 33244464751     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf052495n     Document Type: Article

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