✦ LIBER ✦
Gas chromatographic-mass spectrometric analyses of “flavory” and “non-flavory” ceylon black tea aroma concentrates prepared by two different methods
✍ Scribed by R.L. Wickremasinghe; Emily L. Wick; Tei Yamanishi
- Publisher
- Elsevier Science
- Year
- 1973
- Tongue
- English
- Weight
- 537 KB
- Volume
- 79
- Category
- Article
- ISSN
- 1873-3778
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✦ Synopsis
Aroma concentrates of Ceylon black tea were prepared by two methods, (5) steam distillation and (2) adsorption on charcoal of the head-space vapor over a tea brew followed by elution with diethyl ether. The former method was superior to the latter, perhaps partly due to formation of artefacts on the charcoal. Comparison by gas chromatography of aroma concentrates from "flavory" and "non-flavory" tea showed marked qualitative and quantitative variations in the components detected. Twenty-one of these components were identified by mass spectometry.