STUDIES ON SOME VOLATILE FLAVOR CONSTITUENTS IN ORTHODOX BLACK TEAS OF VARIOUS CLONES AND FLUSHES IN NORTHEAST INDIA

被引：25

作者：

HAZARIKA, M ^{[1
]}

MAHANTA, PK ^{[1
]}

TAKEO, T ^{[1
]}

机构：

[1] NATL RES INST TEA,KANAYA,SHIZUOKA,JAPAN

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1984年 / 35卷 / 11期

关键词：

D O I：

10.1002/jsfa.2740351111

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1201 / 1207

页数：7

共 13 条

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[2] HATANAKA A, 1980, APR AM OIL CHEM SOC
[3] COMPOSITIONAL CHANGES IN CHLOROPHYLLS AND CAROTENOIDS DURING THE 4 FLUSHES OF TEA IN NORTHEAST INDIA
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MAHANTA, PK
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1984, 35 (03) : 298 - 303
[4] SOME STUDIES ON CAROTENOIDS AND THEIR DEGRADATION IN BLACK TEA MANUFACTURE
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MAHANTA, PK
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1983, 34 (12) : 1390 - 1396
[5] INVESTIGATION OF TEA AROMA PART .1. NEW VOLATILE BLACK TEA CONSTITUENTS
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NAFMULLE.R
KELLER, U
WILLHALM, B
OHLOFF, G
[J]. HELVETICA CHIMICA ACTA, 1974, 57 (05) : 1301 - 1308
[6] SAIJO R, 1977, JARQ-JPN AGR RES Q, V11, P216
[7] VOLATILE AND NONVOLATILE FORMS OF AROMA COMPOUNDS IN TEA LEAVES AND THEIR CHANGES DUE TO INJURY
SAIJO, R
TAKEO, T
[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1973, 37 (06): : 1367 - 1373
[8] PRODUCTION OF VOLATILES BY DEGRADATION OF LIPIDS DURING MANUFACTURE OF BLACK TEA
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GALLIARD, T
[J]. PHYTOCHEMISTRY, 1978, 17 (02) : 233 - 236
[9] BLACK TEA AROMA AND ITS FORMATION .2. VARIATION IN AMOUNTS OF LINALOL AND GERANIOL PRODUCED IN TEA SHOOTS BY MECHANICAL INJURY
TAKEO, T
[J]. PHYTOCHEMISTRY, 1981, 20 (09) : 2149 - 2151
[10] BLACK TEA AROMA AND ITS FORMATION .1. PRODUCTION OF LINALOL AND GERANIOL BY HYDROLYTIC BREAKDOWN OF BOUND FORMS IN DISRUPTED TEA SHOOTS
TAKEO, T
[J]. PHYTOCHEMISTRY, 1981, 20 (09) : 2145 - 2147

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