Volatile constituents of some Central African black tea clones

The Major volatile constituents found in the aroma concentrates prepared from some tea clones of distinct China-type characteristics were similar to those reported for flavory tea produced in India and Sri Lanka. The dominant high-boiling compounds were linalool, trans-furanolinalool oxide, and gera...

Full description

Saved in:
Bibliographic Details
Published in:Journal of agricultural and food chemistry 1982-09, Vol.30 (5), p.842-845
Main Authors: Cloughley, John B, Ellis, Rex T, Pendlington, Sidney, Humphrey, Phillip
Format: Article
Language:English
Citations: Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The Major volatile constituents found in the aroma concentrates prepared from some tea clones of distinct China-type characteristics were similar to those reported for flavory tea produced in India and Sri Lanka. The dominant high-boiling compounds were linalool, trans-furanolinalool oxide, and geraniol. Levels of the undesirable low-boiling alcohols and aldehydes, however, were higher in the domestic clonal teas. An important finding was that, contrary to expectation, some of the clones exhibited flavor characteristics during the main production season in this region.
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00113a012