Tea flavour : delivery and perception

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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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Bibliographic Details
Main Author:	Wright, Jonathan P.
Format:	Thesis (University of Nottingham only)
Language:	English English
Published:	2007
Subjects:	Black tea; Orthonasal aroma; Infusion preparation; Volatile compounds
Online Access:	https://eprints.nottingham.ac.uk/66660/

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