Effect of packing materials and storage time on volatile compounds in tea processed from flowers of black elder (Sambucus nigra L.)

European Food Research and Technology

Volumn 227, Issue 4, 2008, Pages 1259-1273

  Kaack, Karl ^a   Christensen, Lars P ^a  

^a AARHUS UNIVERSITY   (Denmark)

Author keywords

Drying; Packaging materials; Sensory characteristics; Tea storability; Volatile compounds

Indexed keywords

ACIDS; ALDEHYDES; ALUMINUM; ALUMINUM CLADDING; AMINES; AMINO ACIDS; CARBOXYLIC ACIDS; CONTAINERS; DATA STORAGE EQUIPMENT; ESTERS; FATTY ACIDS; HYDROCARBONS; KETONES; LIGHT METALS; MICROFLUIDICS; MIXTURES; ORGANIC ACIDS; ORGANIC COMPOUNDS; PACKAGING; PACKAGING MATERIALS; PHENOLS; PHOTOACOUSTIC EFFECT; PIGMENTS; PLASTICS; STORAGE (MATERIALS); TELLURIUM COMPOUNDS;

DYNAMIC HEADSPACE; HEPTANAL; HETERO-CYCLES; HEXANAL; NORMAL PRESSURE; PACKING MATERIALS; PURGE-AND-TRAP; ROSE OXIDES; SAMBUCUS NIGRA; SHIKIMIC ACID (SA); SPRINGER (CO); STORAGE TIME; TEA SAMPLES; TERPENOID; VOLATILE COMPOUNDS;

VOLATILE ORGANIC COMPOUNDS;

ACIDS; AIR DRYING; ALUMINUM; AMINO ACIDS; CARBOXYLIC ACIDS; FLOWERS; LIGHT METALS; MATERIALS; OXIDES; PACKING; PHENOLS; PLASTIC BAGS; STORAGE; TELLURIUM; VARIETIES; VOC;

SAMBUCUS NIGRA;

EID: 46649103855     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-008-0844-8     Document Type: Article

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