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Analysis of Aroma Release from Scented Teas

  • N. Watanabe
  • I. Pal Singh
Part of the Modern Methods of Plant Analysis book series (MOLMETHPLANT, volume 19)

Abstract

Tea, one of the most widely consumed beverages in the world, has diversified with time into non-traditional teas, such as instant teas, tea tablets, ready-to-drink tea mixes, liquid concentrates, canned teas, and scented teas. Increased cost of input and stiff competition have been cited as reasons for this diversification. Of these nontraditional teas, the scented teas have shown the greatest market potential.

Keywords

Benzyl Alcohol Acetone Powder Linalool Oxide Aroma Precursor Aroma Release 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer-Verlag Berlin Heidelberg 1997

Authors and Affiliations

  • N. Watanabe
  • I. Pal Singh

There are no affiliations available

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