Publication | Closed Access
An Investigation of the Tea Aroma. Part I. New volatile black tea constituents
127
Citations
29
References
1974
Year
Food ChemistryEngineeringFlavoromicsTea AromaMedicineGas ChromatographyChemical CompositionOrganic ChemistryAnalytical ChemistryCoupled Gas‐chromatography/mass SpectrometryPhytochemicalChemistryPhytochemistryPharmacologyFirst TimeChromatography
Abstract A total of 68 constitutents, mainly aldehydes, ketones and esters, have been identified for the first time in a black tea aroma concentrate using coupled gas‐chromatography/mass spectrometry.
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