Characterization of volatile components of Kangra orthodox black tea by gas chromatography-mass spectrometry

To characterize Kangra tea flavour, volatile components of Kangra orthodox black tea ( Camellia sinensis (L.) O. Kuntze) were isolated by two different methods viz. simultaneous distillation extraction (SDE) and hydrodistillation, and analysed by GC–MS. The composition of the volatile components ext...

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Veröffentlicht in:	Food chemistry 2007, Vol.105 (1), p.229-235
Hauptverfasser:	Rawat, Renu, Gulati, Ashu, Kiran Babu, G.D., Acharya, Ruchi, Kaul, Vijay K., Singh, Bikram
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences black tea Camellia sinensis chemical constituents of plants Clevenger type apparatus Coffee, tea and other stimulative beverage industries distillation flavor Food industries Fundamental and applied biological sciences. Psychology gas chromatography Hydrodistillation Hydrosol Kangra orthodox black tea mass spectrometry Mini distillation apparatus SDE tea (beverage) Volatile components volatile compounds
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