Gas chromatographic-mass spectrometric analyses of “flavory” and “non-flavory” ceylon black tea aroma concentrates prepared by two different methods-Reference-Cited by-同舟云学术

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Gas chromatographic-mass spectrometric analyses of “flavory” and “non-flavory” ceylon black tea aroma concentrates prepared by two different methods

Published:1973-05 Issue: Volume:79 Page:75-80
ISSN:0021-9673
Container-title:Journal of Chromatography A
language:en
Short-container-title:Journal of Chromatography A

Author:

Wickremasinghe R.L.,Wick Emily L.,Yamanishi Tei

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference18 articles.

1. VOLATILES IN TEA Some Aspects of the Chemistry of Tea. A Contribution to the Knowledge of the Volatile Constituents

2. Sur la composition de l'arôme de thé

3. Direct Food Vapour Analysis and Component Identification by a Coupled Capillary GLC-MS Arrangement

4. Gas Chromatographic Analysis of Steam Volatile Aroma Constituents: Application to Coffee, Tea and Cocoa Aromas

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