Current Situation of Taste and Aroma Chemistry in Tea

摘要：

　　Flavour is the combination of aroma and taste.Many of the tastants and odourants in black and green tea have (we think) been identified.However, advances in analytical science are allowing the identification and quantification of more minorcompounds.In this presentation we will review the key components implicated in the taste and aroma of tea, possible synergies between these compounds and the spaces between the chemical and sensory environments.

作者: Timothy J.Bond

作者单位: AVT Tea Services, 17 Spice Court, Plantation Wharf, London, SW11 3UE

会议类型: 国际会议

会议名称: International Tea Symposium 2014(ITS 2014)(国际茶叶学术研讨会)

会议地点: 杭州

会议语种:英文

页码: 395-397

在线出版日期: 2014-09-10（万方平台首次上网日期，不代表论文的发表时间）