Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea

Food Chemistry

Volumn 167, Issue , 2015, Pages 290-298

  Joshi, Robin ^a   Gulati, Ashu ^a  

^a ACADEMY OF SCIENTIFIC AND INNOVATIVE RESEARCH ACSIR   (India)

Author keywords

Extraction; Fractionation; Minor components; Odour impact; Orthodox black tea; Pyrazines

Indexed keywords

ACETONE; ALCOHOLS; DISTILLATION; ESSENTIAL OILS; ETHANOL; EXTRACTION; FRACTIONATION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; MONOTERPENES; SILICA GEL; SUPERCRITICAL FLUID EXTRACTION; VOLATILE ORGANIC COMPOUNDS;

AROMA-ACTIVE COMPOUNDS; BLACK TEA; GAS CHROMATOGRAPHY-OLFACTOMETRY-MASS SPECTROMETRIES; MINOR COMPONENTS; PYRAZINES; SIMULTANEOUS DISTILLATION EXTRACTION; VOLATILE COMPOUNDS; VOLATILE CONSTITUENTS;

ODORS;

2 HEXENAL; BETA IONONE; FURAN DERIVATIVE; GERANIOL; HEXANOIC ACID; LINALOOL; MYRISTIC ACID ISOPROPYL ESTER; OXIDE; PALMITIC ACID METHYL ESTER; PHENETHYL ALCOHOL; PHYTOL; PYRAZINE DERIVATIVE; SALICYLIC ACID METHYL ESTER; SILICA GEL; VOLATILE AGENT; TEA;

AROMA; ARTICLE; BEVERAGE; DILUTION; DISTILLATION; FRACTIONATION; LIPID DEGRADATION; MASS FRAGMENTOGRAPHY; OLFACTOMETRY; SUPERCRITICAL FLUID EXTRACTION; TEA; ANALYSIS; CHEMISTRY; ODOR;

CHEMICAL FRACTIONATION; ODORS; TEA;

EID: 84904559991     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.06.112     Document Type: Article

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