dc.contributor.author |
Han, B.
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dc.contributor.author |
Zhou, P.
|
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dc.contributor.author |
Cui, L.
|
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dc.contributor.author |
Fu, J.
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dc.contributor.editor |
Jain, N.K. |
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dc.date.accessioned |
2008-12-19T08:15:57Z |
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dc.date.available |
2008-12-19T08:15:57Z |
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dc.date.issued |
2006 |
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dc.description |
This item was scanned with a HP 4850 Scanjet at 300 dpi and consists of 6 pages. |
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dc.description.abstract |
The volatiles in flowers of twenty-three elite tea cultivars were obtained by simultaneous distillation extraction, from which seventy-nine aromatic constituents were identified using gas chromatography coupled with mass spectromety. The major detected constituents found were acetophenone, linalool, I-hexanol, 2-pentanol, methyl salicylate, 4-methyl-2- hexanone, alpha-methyl-benzene methanol, cis-linaloloxide, acetic acid, Z-3-Hexen-7-01, S-2-heptanol, and hexanal. Both acetophenone and linalool were determined from every cultivar, and each volatile accounted for more than 20 % of the total. Several of the cultivars analysed contained some special constituents which were not detected from other cultivars. |
en |
dc.description.sponsorship |
nf2009 |
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dc.identifier.citation |
Han, B, Zhou, P, Cui, L & Fu, J 2007, 'Characterization of the Key Aromatic Constituents in Tea Flowers of Elite Chinese Tea Cultivars', International Journal of Tea Science, vol. 6, no. 1, pp. 31-16. |
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dc.identifier.issn |
0972-544X |
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dc.identifier.uri |
http://hdl.handle.net/2263/8483 |
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dc.language.iso |
en |
en |
dc.publisher |
International Society of Tea Science (ISTS) |
en |
dc.rights |
International Society of Tea Science (ISTS) |
en |
dc.subject |
Camellia sinensis |
en |
dc.subject |
Elite tea plant cultivar |
en |
dc.subject |
Tea flowers |
en |
dc.subject |
Volatiles |
en |
dc.subject |
Aroma constituents |
en |
dc.subject.lcsh |
Tea -- Varieties -- China |
en |
dc.subject.lcsh |
Flowers -- Odor |
en |
dc.subject.lcsh |
Volatile organic compounds (VOCs) |
en |
dc.subject.lcsh |
Aromatic compounds |
en |
dc.title |
Characterization of the key aromatic constituents in tea flowers of elite Chinese tea cultivars |
en |
dc.type |
Article |
en |