Tea flavour : delivery and perception
A novel method was developed, enabling volatile release from mugs of freshly prepared, hot black tea infusions to be monitored online using atmospheric pressure chemical ionization-mass spectrometry (APCI-MS). Given the number of volatile compounds contributing to the aroma of black tea infusions, a...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English English |
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2007
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| Online Access: | https://eprints.nottingham.ac.uk/66660/ |