Agricultural and Biological Chemistry · 1965 · 21 citations · 0 references
AgricultureChemistryFood ScienceFood AnalysisFood ChemistryOrganic ChemistryAroma CompoundsFlavor ChemistryFlavor EvaluationSulfur ChemistrySulfur CompoundsVolatile Aroma AnalysisAroma Compounds In Beverage PlantsDimethyl Sulfide ChemistryDimethyl Sulfide OxidationSulfur Compound ChemistrySulfur-containing Flavor CompoundsTea Aroma ChemistryTea TastingTea Volatile Compound Profiling
The neutral fraction of the essential oil from freshly plucked tea-leaves was submitted to gas chromatography and the eluted components condensed in the capillary traps. The components were identified by the retention times, the odor as well as by infrared spectra, elementary analyses and preparation of derivatives. Among fourty two components, three isomers of linalooloxide and cis-jasmone were newly identified and the presence of acetates of trans- and cis-3-hexen-1-ol was presumed.