Change in the Flavor of Black Tea Drink during Heat Processing
Author:
Affiliation:
1. Material Research and Development Laboratories, Ogawa and Company, Ltd., 15-7 Chidori Urayasushi, Chiba 279-0032, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf001323h
Reference33 articles.
1. Tea Aroma
2. Nona-2,4,6-trienal, an unusual component of blended dry beans
3. Additional volatiles of black tea aroma
4. Identification of potent odourants in static headspace samples of green and black tea powders on the basis of aroma extract dilution analysis (AEDA)
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