The aroma of SAYAMA-CHA (tea) which follows tradition of tea from the northern limit
Author:
Affiliation:
1. Green Tea Laboratory, Saitama Prefectural Agriculture and Forestry Research Center
Publisher
Japan Association on Odor Environment
Link
https://www.jstage.jst.go.jp/article/jao/46/2/46_127/_pdf
Reference5 articles.
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3. 11) Hasegawa, T. (ed. Sina Zereshki): (2012), Separation of odor constituents by microscale fractional bulb-to-bulb distillation, in distillation-advances from modeling to applications, p199-210, In Tech.
4. 15) Hasegawa, T., Fujita, T., Tsukumo, Y., Fujihara, T., Jingu, D., Takahashi. A., Nakajima, K.: Investigation of the aroma profile of green tea leaves using organic synthesis and conventional analytical techniques, J. Food Sci. Eng., 4, 10-20, (2014).
5. 16) Takahashi, A., Watanabe, T., Fujita, T., Hasegawa, T., Saito, M., Suganuma, M.: Green tea aroma fraction reduces β-amyloid peptide-induced toxicity in Caenorhabditis elegans transfected with human β-amyloid minigene, Biosci. Biotechnol. Biochem., 78 (7), 1206-1211, (2014).
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