Abstract
The custom of drinking tea has spread all over the world. Camellia sinensis tea is the most popular beverage in the world, and mate tea (Ilex paraguaryensis) and rooibos tea (Aspalathus linearis) are locally consumed in South America and South Africa (Dahlgren 1968), respectively. The aroma is the major factor contributing to tea quality and enjoyment. Research into characterizing tea aroma has been carried out for past 100 years, and more than 600 volatile compounds have been reported or isolated by using GC or GC-MS, in spite of the small quantity of essential oil (600 ppm) (Straten and Maarse 1989; Yamanishi 1995). Although more than 99.9% of tea essential oil has been determined, characterizing tea aroma has remained unidentified. The problem has been caused by the severe preparation process for aroma concentrates. Tea aroma varies with current extraction methods such as SDE (simultaneous distillation and distraction) or SDR (steam distillation under reducing pressure), and the aroma concentrate obtained through these preparation processes no longer has the original tea aroma.
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Kawakami, M. (1997). Comparison of Extraction Techniques for Characterizing Tea Aroma and Analysis of Tea by GC-FTIR-MS. In: Linskens, H.F., Jackson, J.F. (eds) Plant Volatile Analysis. Modern Methods of Plant Analysis, vol 19. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-03331-9_11
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DOI: https://doi.org/10.1007/978-3-662-03331-9_11
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