Variation of major volatile constituents in various green teas from Southeast Asia.

Abstract

A total of 15 green tea samples were prepared from fresh tea leaves obtained from three different countries: two from Laos, seven from Myanmar, and six from Vietnam. The volatile aroma constituents of the 15 samples were analyzed by gas chromatography/mass spectroscopy. Eleven aroma constituents were chosen from over 100 chemicals found in the samples to… (More)

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@article{Kato2001VariationOM, title={Variation of major volatile constituents in various green teas from Southeast Asia.}, author={Makio Kato and Takayuki Shibamoto}, journal={Journal of agricultural and food chemistry}, year={2001}, volume={49 3}, pages={1394-6} }