Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea

References

Page 1

	Year	Citations
Detection of potent odorants in foods by aroma extract dilution analysis Werner Grosch Trends in Food Science & Technology Food ChemistryFood AuthenticationFood QualityFood AnalysisBioanalysis	1993	522
Characterization of the Key Aroma Compounds in the Beverage Prepared from Darjeeling Black Tea: Quantitative Differences between Tea Leaves and Infusion Christian Schuh, Peter Schieberle Journal of Agricultural and Food Chemistry Darjeeling Black TeaChemical CompositionFood AnalysisChemistryVolatile Fraction	2006	390
Use of Gas Chromatography−Olfactometry To Identify Key Odorant Compounds in Dark Chocolate. Comparison of Samples before and after Conching Christine Counet, Delphine Callemien, Caroline Ouwerx, Journal of Agricultural and Food Chemistry	2002	200
Identification of Aroma Compounds in Parmigiano-Reggiano Cheese by Gas Chromatography/Olfactometry Michael C. Qian, Gary A. Reineccius Journal of Dairy Science	2002	173
Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer Kunbo Wang, Fang Liu, Zhonghua Liu, International Journal of Food Science & Technology FlavoromicsFood AnalysisDifferent TypesPolyphenolicsFood Chemistry	2011	169
Characterisation of volatile and non-volatile metabolites in etiolated leaves of tea (Camellia sinensis) plants in the dark Ziyin Yang, Eiji Kobayashi, Tsuyoshi Katsuno, Food Chemistry BotanyEtiolated LeavesNon-volatile MetabolitesPlant MetabolomicsCamellia Sinensis	2012	137
Characterization of volatile components of Kangra orthodox black tea by gas chromatography-mass spectrometry Renu Rawat, Ashu Gulati, G KIRANBABU, Food Chemistry Food ChemistryGas ChromatographyMedicineFood AnalysisChemical Composition	2007	135
Characterization of Aroma Compounds Responsible for the Rosy/Floral Flavor in Cheddar Cheese M.E. Carunchia Whetstine, Keith R. Cadwallader, M.A. Drake Journal of Agricultural and Food Chemistry	2005	96
Comparison of Key Aroma Compounds in Five Different Types of Japanese Soy Sauces by Aroma Extract Dilution Analysis (AEDA) Shu Kaneko, Kenji Kumazawa, Osamu Nishimura Journal of Agricultural and Food Chemistry Food ChemistryKey Aroma CompoundsJapanese Soy SaucesPolyphenolicsDifferent Types	2012	82
Seasonal Variations in Quality of Kangra Tea (Camellia sinensis(L) O Kuntze) in Himachal Pradesh Ashu Gulati, S.D. Ravindranath Journal of the Science of Food and Agriculture Food ChemistryNutritionOrthodox Kangra TeaFlavoromicsBotany	1996	67

Page 1