2016
DOI: 10.1016/j.foodchem.2015.08.051
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Volatile compounds and sensory characteristics of various instant teas produced from black tea

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Cited by 129 publications
(78 citation statements)
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“…In short, our results demonstrated that the OIOT was significantly inferior to the NIOT in terms of their aroma profiles, which is consistent with a previous observation that the aroma profile of an instant tea could be significantly different from that of the noninstant tea used for preparation of its corresponding instant tea (Kraujalytė et al, ).…”
Section: Resultssupporting
confidence: 92%
See 1 more Smart Citation
“…In short, our results demonstrated that the OIOT was significantly inferior to the NIOT in terms of their aroma profiles, which is consistent with a previous observation that the aroma profile of an instant tea could be significantly different from that of the noninstant tea used for preparation of its corresponding instant tea (Kraujalytė et al, ).…”
Section: Resultssupporting
confidence: 92%
“…It is well known that the quality of instant tea significantly relies on the quality of raw material used to yield the instant tea (Perera, Amarakoon, Illeperuma, & Muthukumarana, ). Furthermore, researchers have reported that instant teas could have significantly different aroma profiles from the original unprocessed teas, because the characteristic aromas of the original unprocessed tea could undergo significant changes during the preparation of instant tea (Kraujalytė, Pelvan, & Alasalvar, ).…”
Section: Introductionmentioning
confidence: 99%
“…The concentrations of 27 compounds were calculated from the standard curve. The relative concentrations of minor constituents were calculated by the method proposed by Kraujalytė et al …”
Section: Methodsmentioning
confidence: 99%
“…In recent years, the use of instant tea (i.e. both to make tea and as a food ingredient) has become more accepted by consumers and has been widely applied in the food industry . Instant dark teas are made by drying the infusions of dark tea that had been processed via solid‐state fermentation.…”
Section: Introductionmentioning
confidence: 99%