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An Investigation of the Tea Aroma. Part I. New volatile black tea constituents
Author(s) -
Renold Walter,
NäfMüller Regula,
Keller Urs,
Willhalm Bruno,
Ohloff Günther
Publication year - 1974
Publication title -
helvetica chimica acta
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.74
H-Index - 82
eISSN - 1522-2675
pISSN - 0018-019X
DOI - 10.1002/hlca.19740570506
Subject(s) - chemistry , aroma , black tea , mass spectrometry , chromatography , gas chromatography–mass spectrometry , food science
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.