Discrimination of teas with different degrees of fermentation by SPME–GC analysis of the characteristic volatile flavour compounds-Reference-Cited by-同舟云学术

Discrimination of teas with different degrees of fermentation by SPME–GC analysis of the characteristic volatile flavour compounds

Published:2008-07 Issue:1 Volume:109 Page:196-206
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Li-Fei,Lee Joo-Yeon,Chung Jin-Oh,Baik Joo-Hyun,So Sung,Park Seung-Kook

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference21 articles.

1. Improvement of tea leaves fermentation with Aspergillus spp. pectinase;Angayarkanni;Journal of Bioscience and Bioengineering,2002

2. Comparison of catechins and aromas among different green teas using HPLC/SPME–GC;Baptista;Food Research International,1998

3. Methods for determining the content of catechins in tea infusions by high-performance liquid chromatography;Bronner;Journal of Chromatography A,1998

4. Caffin, N., Dayarcy, B., Yao, L., & Rintoul, G. (Eds) (2004). Developing an index of quality for Australian tea (pp. 16). Australian Government Rural Industries Research and Development Corporation. (ISBN 0-642-58743-4, ISSN 1440-6845).

5. Simultaneous analysis of individual catechins and caffeine in green tea;Coto;Journal of Chromatography A,1996

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