Key Odorants in Summer Crop of Green Tea-Reference-Cited by-同舟云学术

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Key Odorants in Summer Crop of Green Tea

Published:2014 Issue:117 Volume:2014 Page:117_27-117_33
ISSN:0366-6190
Container-title:Chagyo Kenkyu Hokoku (Tea Research Journal)
language:en
Short-container-title:Chagyo Kenkyu Hokoku

Author:

Mizukami Yuzo¹,Sakihara Toshihiro²,Tooya Satoshi²,Uchimura Koji²

Affiliation:

1. NARO Institute of Vegetable and Tea Science

2. Kagoshima Prefectural Institute for Agricultural Development, Tea Division

Publisher

Japanese Society of Tea Science and Technology

Subject

Marketing,Organizational Behavior and Human Resource Management,Strategy and Management,Drug Discovery,Pharmaceutical Science,Pharmacology

Link

https://www.jstage.jst.go.jp/article/cha/2014/117/2014_117_27/_pdf

Reference9 articles.

1. 8) Swoboda, P. A. T. and K. E. Peers (1977)：Metallic odour caused by vinyl ketones formed in the oxidation of butterfat. The identification of octa-1-cis-5-dien-3-one. J. Sci. Food Agric., 28, 1019-1024.

2. 9) Kimpe, N. G. D., C. V. Stevens and M. A. Keppens (1993)：Synthesis of 2-acetyl-1-pyrroline, the principal rice flavor component, J. Agric. Food Chem., 41, 1458-1461.

3. 10) Guth, H. (1997)：Identification of character impact odorants of different white wine varieties. J. Agric. Food Chem., 45, 3022-3026.

4. 11) Yuasa, Y. and Y. Kato (2001)：Practical systhesis of 3-methylnonane-2,4-dione, an intense strawlike and fruity flavored compound. J. Agric. Food Chem., 49, 3864-3866.

5. 13) Belitz, H. D., W. Grosch and P. Schieberle (2009)：5 Aroma compounds, Food Chemistry, Springer, pp. 340-402．

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