Characterization of the potent odorants contributing to the characteristic aroma of chinese green tea infusions by aroma extract dilution analysis

Journal of Agricultural and Food Chemistry

Volumn 62, Issue 33, 2014, Pages 8308-8313

  Baba, Ryoko ^a   Kumazawa, Kenji ^a  

^a Flavor System and Technology Laboratory   (Japan)

Author keywords

AEDA; aroma; Chinese green tea; coniferyl alcohol; flavor; isoeugenol

Indexed keywords

BEVERAGES; FINITE DIFFERENCE METHOD; FLAVORS;

AEDA; AROMA; CONIFERYL ALCOHOLS; GREEN TEA; ISOEUGENOL;

ODORS;

FLAVORING AGENT; TEA;

ANALYSIS; CAMELLIA SINENSIS; CHEMISTRY; ODOR; TEA;

CAMELLIA SINENSIS; FLAVORING AGENTS; ODORS; SMELL; TEA;

EID: 84906343370     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf502308a     Document Type: Article

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