Unterschiede

Hier werden die Unterschiede zwischen zwei Versionen angezeigt.

--- camellia_sinensis_l._kuntze [2018/08/28 10:36]
andreas
+++ camellia_sinensis_l._kuntze [2018/10/11 14:55]
andreas
@@ Zeile 63: / Zeile 63: @@
 [Camellia Sinensis (green tea): a review., Namita, P., Mukesh, R., Vijay, K.J., Global J Pharmacology, Vol.6, 2012, 52-59] \\
 [[http://www.idosi.org/gjp/6%282%2912/1.pdf]]
+In a sensory analysis of four black tea grades, α-ionone, ethyl caprylate, 3-hydroxy-β-damascone, β-ionone, 2(4H)-benzofuranone (dihydroactinidiolide), nonanal, and β-farnesene were positively correlated with sensory attributes (aroma quality) of black tea. \\
+[Hoang, Q.T., et al. "Sensory aroma and related volatile flavor compound profiles of different black tea grades (camellia sinensis) produced in northern Vietnam." in: Fom senses to quality: What can sensory evaluation bring to quality control (2014): 113-119]
 "Black tea volatiles are mainly dependent on the oxidation of tea flavonols during fermentation. Virtually, most alcohols, aliphatic acids, phenols, and carbonyls occur in this stage. The degree of partial fermentation determines the constitution and concentration of major aromas in oolong tea, such as jasmine lactones, nerolidol, and methyl jasmonate. Non-fermented green tea contains abundant tea catechins that give it its unique greenish aroma." \\

Tinkturenpresse