Identification of the Potent Odorants Contributing to the Characteristic Aroma of Darjeeling Black Tea Infusion
Author:
Affiliation:
1. Ogawa & Company, Ltd.
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/64/6/64_294/_pdf
Reference15 articles.
1. 2) Guth, H. and Grosch, W. (1993). Identification of potent odourants in static headspace samples of green and black tea powders on the basis of aroma extract dilution analysis (AEDA). Flavour and Fragrance J., 8, 173-178.
2. 3) Schuh, C. and Schieberle, P. (2006). Characterization of the key aroma compounds in the beverage prepared from Darjeeling black tea : quantitative differences between tea leaves and infusion. J. Agric. Food Chem., 54, 916-924.
3. 4) Kumazawa, K., Wada, Y., and Masuda, H. (2006). Characterization of epoxydecenal isomers as potent odorants in black tea (Dimbula) infusion. J. Agric. Food Chem., 54, 4795-4801.
4. 6) Kawakami, M., Ganguly, S., Banerjee, J., and Kobayashi, A. (1995). Aroma composition of oolong tea and black tea by brewed extraction method and characterizing compounds of Darjeeling tea aroma. J. Agric. Food Chem., 43, 200-207.
5. 7) Buttery, R.G., Ling, L.C., Juliano, B.O., and Turnbaugh, J.G. (1983). Cooked rice aroma and 2-acetylpyrroline. J. Agric. Food Chem., 31, 823-826.
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