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dihydroactinidiolide/camellia
Povezava se shrani v odložišče
4 rezultatov
Online gas chromatography combustion/pyrolysis-isotope ratio mass spectrometry (HRGC-C/P-IRMS) of (+/-)-Dihydroactinidiolide from tea ( Camellia sinensis ) and rooibos tea ( Aspalathus linearis ).
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Prijava / prijava
Online capillary gas chromatography-isotope ratio mass spectrometry in both the combustion and the pyrolysis modes (HRGC-C/P-IRMS) was employed to perform authentication studies of the flavoring agent (+/-)-dihydroactinidiolide. Thus, the delta(13)C(V-PDB) and delta(2)H(V-SMOW) values of synthetic
[Studies on the essential oil of green tea. I. Isolation of dihydroactinidiolide and p-vinylphenol].
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Prijava / prijava
Predication of Japanese green tea (Sen-cha) ranking by volatile profiling using gas chromatography mass spectrometry and multivariate analysis.
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Prijava / prijava
The sensory quality ranking of Japanese green tea (Sen-cha) was evaluated and predicted using volatile profiling and multivariate data analyses. The volatile constituents were extracted from tea infusion using vacuum hydrodistillation and analyzed using GC/MS. A quality of green tea could be
Biotransformation of green tea (Camellia sinensis) by wine yeast Saccharomyces cerevisiae.
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Prijava / prijava
Wine yeast Saccharomyces cerevisiae 71B was used in fermentation of green tea to modulate the volatiles and nonvolatiles. After fermentation, higher alcohols, esters, and acids, such as isoamyl alcohol, isobutanol, ethyl octanoate, ethyl decanoate, octanoic, and decanoic acids were generated. Some
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