出版社：Japanese Society of Nutrition and Food Science
摘要：After a review of research on tea aroma components, from the beginning to up-to-date, our investigation on tea flavor is reported. We have been working on tea flavor since 1955, and identified twenty five new aroma constituents besides thirty two known compounds which had been identidied by Takei etal2) and Yamamoto etal3). Basing on these knowledges, flavor chages which occur during manufacture of green tea or black tea were pursued by quantitative analyses of fourty seven aroma components by means of gas chromatography. Also, the aroma patterns of various types of black tea including thirteen samples were compared and found that there were some correlationship according to the type of black tea.
