• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>African Journal of Biotechnology >Study on flavour volatiles of -aminobutyric acid (GABA) green tea
【24h】

Study on flavour volatiles of -aminobutyric acid (GABA) green tea

机译：- 氨基丁酸（GABA）绿茶风味挥发物研究

获取原文
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The volatile components of γ-aminobutyric acid (GABA) tea produced by two different kinds of technological process separately namely: vacuum and?water?immersion were studied. It was shown by the sensory evaluation that the color of the soup and the extracted leaves of GABA tea were similar to that of the oolong tea, and the smell was similar to the aroma of cooked sweet red dates mixed with some of sour. In GABA tea, the contents of 2,6-bis(1,1-dimethylethyl)-4-methyl phenol, methyl myristate, methyl laurate and methyl palmitate were higher than that of the normal green tea. The characteristic aroma constituents of the GABA tea made by vacuum treatment concluded methyl myristate, hexadecane, methyl laurate and methyl palmitate, while to the GABA tea made by water immersion, they were 2,6-bis (1,1-dimethylethyl) -4-methylphenol and 1-octanol.
机译：通过两种不同的技术过程分别产生的γ-氨基丁酸（GABA）茶的挥发性组分即：真空和浸泡浸泡。研究了浸渍。由感官评估显示的是，汤的颜色和加巴茶的提取叶的颜色与乌龙茶的颜色相似，气味类似于与一些酸的熟甜红色枣的香气类似。在GABA茶中，2,6-双（1,1-二甲基乙基）-4-甲基苯酚，甲基yristate，月桂酸甲酯和甲基棕榈酸盐的含量高于正常绿茶。真空处理的GABA茶的特征性香气成分结束了甲基yristate，十六烷，月桂酸甲酯和甲基棕榈酸酯，而通过水浸制成的GABA茶，它们是2,6-双甲基乙基）-4 - 甲基苯酚和1-辛醇。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号