Flavor of Black Tea
- 1 August 1966
- journal article
- research article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 30 (8) , 779-792
- https://doi.org/10.1080/00021369.1966.10858677
Abstract
Four alcohols, 1-penten-3-ol, n-amylalcohol, trans-2-hexenol and one of the linalool oxides, were newly identified as the components of carbonyl-free neutral fraction of the essential oil of black tea. On the gas chromatogram of carbonyl fraction three unknown peaks were identified with those of n-valeraldehyde, n-heptanalandtrans-2-octenal. From these results almost all main components of carbonyl and carbonyl free fractions were clarified.This publication has 0 references indexed in Scilit: