Identification of coumarin-enriched Japanese green teas and their particular flavor using electronic nose

Journal of Food Engineering

Volumn 92, Issue 3, 2009, Pages 312-316

  Yang, Ziyin ^a   Dong, Fang ^b   Shimizu, Kazuo ^a   Kinoshita, Tomomi ^a   Kanamori, Masaki ^a   Morita, Akio ^a   Watanabe, Naoharu ^a  

^a SHIZUOKA UNIVERSITY   (Japan)

^b ZHEJIANG UNIVERSITY   (China)

Author keywords

Coumarin; Electronic nose; Flavor; Green tea; Tea infusion

Indexed keywords

ARTIFICIAL ORGANS; CHROMATOGRAPHIC ANALYSIS; CLUSTER ANALYSIS; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; PRINCIPAL COMPONENT ANALYSIS;

COUMARIN; ELECTRONIC NOSE; FLAVOR; GREEN TEA; TEA INFUSION;

FLAVORS;

EID: 60249100370     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2008.11.014     Document Type: Article

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