Characterization of the potent odorants contributing to the characteristic aroma of Chinese green tea infusions by aroma extract dilution analysis

被引：0

作者：

机构：

[1] Baba, Ryoko

[2] Kumazawa, Kenji

来源：

Baba, Ryoko (baba.ryoko@ogawa.net) | 1600年 / American Chemical Society卷 / 62期

关键词：

Finite difference method;

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摘要：

Journal article (JA)

引用

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[1] Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Chinese Green Tea Infusions by Aroma Extract Dilution Analysis
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[3] DETECTION OF POTENT ODORANTS IN FOODS BY AROMA EXTRACT DILUTION ANALYSIS
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[4] EVALUATION OF POTENT ODORANTS IN ROASTED BEEF BY AROMA EXTRACT DILUTION ANALYSIS
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[7] Characterization of Typical Potent Odorants in Cola-Flavored Carbonated Beverages by Aroma Extract Dilution Analysis
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[8] Comparative evaluation of potent odorants of boiled beef by aroma extract dilution and concentration analysis
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[9] Comparative evaluation of potent odorants of boiled beef by aroma extract dilution and concentration analysis
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[10] Characterization of the Potent Odorants Contributing to the Characteristic Aroma of Matcha by Gas Chromatography- Olfactometry Techniques
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