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Comparison of gas chromatographic volatile profiling methods for assessing the flavour quality of kenyan black teas
(John Wiley & Sons, Ltd, 1992-01-01)
A comparison is made of the various ratios used to quantify black tea
aroma such as the ratio of the sum of gas chromatographic peak areas of compounds
eluting before linalool (3,7-dimethyl-1,6-0ctadien-3-01) to those ...
Flavanol Composition and Caffeine Content of Green Leaf as Quality Potential Indicators of Kenyan Black Teas
(1997)
The Ñavanol composition and ca†eine content of green tea leaf, black
tea quality parameters of theaÑavins, thearubigins, liquor brightness and total
colour varied more among clones than with time of the year. In green ...