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The volatile constituents of tea

✍ Scribed by G.E Howard

Publisher
Elsevier Science
Year
1979
Tongue
English
Weight
596 KB
Volume
4
Category
Article
ISSN
0308-8146

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πŸ“œ SIMILAR VOLUMES

An Investigation of the Tea Aroma. Part
An Investigation of the Tea Aroma. Part I. New volatile black tea constituents
✍ Walter Renold; Regula NΓ€f-MΓΌller; Urs Keller; Bruno Willhalm; GΓΌnther Ohloff πŸ“‚ Article πŸ“… 1974 πŸ› John Wiley and Sons 🌐 German βš– 524 KB

## 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.

The volatile constituents of roasted cof
The volatile constituents of roasted coffee
✍ Hughes, E. B. ;Smith, R. F. πŸ“‚ Article πŸ“… 1949 πŸ› Wiley (John Wiley & Sons) βš– 716 KB

In an investigation into the production of a r o m in roasted coffee, some of the principal volatilc constituents have been determined. In the staling of coffee only small losses of aldehydes, acetone, and volatile phenols occurred and there was no loss of pyridine or of furfural, despite the volati