The volatile constituents of tea
1979; Elsevier BV; Volume: 4; Issue: 2 Linguagem: Inglês
10.1016/0308-8146(79)90034-7
ISSN1873-7072
Autores Tópico(s)Tea Polyphenols and Effects
ResumoThis paper reviews the chemistry of the volatile constituents of black tea with special reference to their origin and the influence of climate, differences between cultivars and processing on their composition. This information is discussed with the object of assessing the way in which some of the volatile compounds affect the flavour of tea. Attention is drawn to gaps in present knowledge.
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