Aroma characteristics of Cocoa tea (Camellia ptilophylla Chang)

Bioscience, Biotechnology and Biochemistry

Volumn 74, Issue 5, 2010, Pages 946-953

  Wang, Xiujuan ^a   Wang, Dongmei ^b   Li, Jiaxian ^b   Ye, Chuangxing ^c   Kubota, Kikue ^a  

^a OCHANOMIZU UNIVERSITY   (Japan)

^b SUN YAT SEN UNIVERSITY   (China)

^c INSTITUTE OF ANIMAL SCIENCE   (China)

Author keywords

Aroma profile; Camellia ptilophylla chang; Cocoa tea; Glycoside; Hydrolytic activity

Indexed keywords

COCOA; GLYCOSIDES; MONOTERPENES; SUBSTRATES; SUGARS;

AROMA COMPOUNDS; AROMA PROFILES; CAMELLIA PTILOPHYLLA CHANG; CRUDE ENZYMES; HYDROLYTIC ACTIVITIES; MONOTERPENE ALCOHOLS; P-NITROPHENOL; TERPENE ALCOHOLS;

ODORS;

EID: 77955366465     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.90752     Document Type: Article

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