Comparative study on volatile compounds in Turkish green tea powder: Impact of tea clone, shading level and shooting period

Food Research International

Volumn 53, Issue 2, 2013, Pages 744-750

  Tontul, Ismail ^a,b   Torun, Mehmet ^a   Dincer, Cuneyt ^a   Sahin Nadeem, Hilal ^a   Topuz, Ayhan ^a   Turna, Turgay ^c   Ozdemir, Feramuz ^a  

^a AKDENIZ UNIVERSITY   (Turkey)

^b NECMETTIN ERBAKAN UNIVERSITY   (Turkey)

^c Turkish Tea Board   (Turkey)

Author keywords

Green tea powder; Hydrodistillation; PCA; Shading; SPME; Volatiles

Indexed keywords

GREEN TEA; HYDRODISTILLATIONS; PCA; SHADING; SPME; VOLATILES;

ALCOHOLS; CLONING; MONOTERPENES; PRINCIPAL COMPONENT ANALYSIS;

VOLATILE ORGANIC COMPOUNDS;

CAMELLIA SINENSIS;

EID: 84882860033     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.12.026     Document Type: Article

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