GC-IRMS analysis of black Ceylon, Assam and Darjeeling teas

Authors
Weinert, B Ulrich, M Mosandl, A
Citation
B. Weinert et al., GC-IRMS analysis of black Ceylon, Assam and Darjeeling teas, Z LEBENSM U, 208(4), 1999, pp. 277-281
Citations number
5
Categorie Soggetti
Food Science/Nutrition
Journal title
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY
ISSN journal
14314630 → ACNP
Volume
208
Issue
4
Year of publication
1999
Pages
277 - 281
Database
ISI
SICI code
1431-4630(1999)208:4<277:GAOBCA>2.0.ZU;2-A
Abstract
The delta(13)C(PDB) values of characteristic flavour compounds of black Cey lon, Darjeeling and Assam teas were determined using gas chromatography-iso tope ratio mass spectrometry. The influence of different harvest times, yea rs and various cultivation regions on the delta(13)C(PDB) and the delta(13) C(cislinalool oxide (fur.)) values were investigated. By comparison with su itable internal isotopic standards, adulterations with methyl salicylate we re detectable.