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Evaluation of Japanese Green Tea Extract Using GC/O with Original Aroma Simultaneously Input to the Sniffing Port Method（OASIS）
Japanese green tea aroma extract dilution analysis gas chromatography olfactometry
2009/6/17
Recent studies of natural aromas have focused on only the lowest odor threshold compounds. In this study, we evaluated the volatile compounds of Japanese green tea, comparing the original aroma simult...
Identification of Volatile Compounds which Enhance Odor Notes in Japanese Green Tea using the OASIS（Original Aroma Simultaneously Input to the Sniffing port）method
Japanese green tea Camellia sinensis cv. Yutakamidori GC/O with original aroma simultaneously input to the sniffing port
2009/6/10
We evaluated the volatile compounds of Japanese green tea using GC/O with the original aroma simultaneously input to the sniffing port (OASIS) method in order to determine the relationship between the...