Characterization of volatile components of Kangra orthodox black tea by gas chromatography-mass spectrometry

Food Chemistry

Volumn 105, Issue 1, 2007, Pages 229-235

  Rawat, Renu ^a   Gulati, Ashu ^a   Kiran Babu, G D ^a   Acharya, Ruchi ^a   Kaul, Vijay K ^a   Singh, Bikram ^a  

^a CSIR INSTITUTE OF HIMALAYAN BIORESOURCE TECHNOLOGY   (India)

Author keywords

Camellia sinensis; Clevenger type apparatus; Hydrodistillation; Hydrosol; Kangra orthodox black tea; Mini distillation apparatus; SDE; Volatile components

Indexed keywords

1 PENTEN 3 OL; 2 HEXENAL; 2 HEXENOL; 3,7 DIMETHYL 1,5,7 OCTATRIEN 3 OL; ALKENE DERIVATIVE; BLACK TEA EXTRACT; EPOXYLINALOL; GERANIOL; LINALOOL; SALICYLIC ACID METHYL ESTER; TERPENOID DERIVATIVE; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; DISTILLATION; FLAVOR; FOOD ANALYSIS; FOOD COMPOSITION; GAS CHROMATOGRAPHY; INDIA; MASS SPECTROMETRY; TEA;

CAMELLIA SINENSIS;

EID: 34347358683     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.03.071     Document Type: Article

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