Bound flavour compounds in plants 2. Part. Free and bound flavour compounds in green and black tea
- 1 September 1987
- journal article
- research article
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 185 (3), 195-201
- https://doi.org/10.1007/bf01042046
Abstract
No abstract availableThis publication has 28 references indexed in Scilit:
- Changes in free and glycosidically bound monoterpenes in developing muscat grapesJournal of Agricultural and Food Chemistry, 1984
- Withering effect on the aroma formation found during oolong tea manufacturing.Agricultural and Biological Chemistry, 1984
- Effect of the withering process on volatile compound formation during black tea manufactureJournal of the Science of Food and Agriculture, 1984
- Production of linalol and geraniol by hydrolytic breakdown of bound forms in disrupted tea shootsPhytochemistry, 1981
- Variation in amounts of linalol and geraniol produced in tea shoots by mechanical injuryPhytochemistry, 1981
- Production of volatiles by degradation of lipids during manufacture of black teaPhytochemistry, 1978
- AN ZUCKER GEBUNDENE REGULÄRE MONOTERPENEPlanta Medica, 1977
- Biosynthesis of geraniol and nerol in cell-free extracts of Tanacetum vulgarePhytochemistry, 1976
- An Investigation of the Tea Aroma. Part I. New volatile black tea constituentsHelvetica Chimica Acta, 1974
- Formation of black tea aromaJournal of Agricultural and Food Chemistry, 1973