Estimation of Volatile Alcohol in Black Tea
スポンサーリンク
概要
- 論文の詳細を見る
Most alcohol in the essentil oil of black tea was quantitatively oxidized to acid through aldehyde with K<SUB>2</SUB>Cr<SUB>2</SUB>O<SUB>7</SUB>. The estimation process of volatile alcohol (VAL) was as follows: The distillate of black tea was divided in half. One of the distillate was mixed with K<SUB>2</SUB>Cr<SUB>2</SUB>O<SUB>7</SUB> and conc. HCl and retained at 30°C., and after 24 hours, KI was added and the isolated iodine was determined with Na<SUB>2</SUB>S<SUB>2</SUB>O<SUB>3</SUB>. The difference between this value and the blank test, which was obtained by the same procedure to water, was estimated (A cc, expressed by N/100 K<SUB>2</SUB>Cr<SUB>2</SUB>O<SUB>7</SUB>). On the other hand, the carbonyl compound in the remaining distillate was determined with the already reported method (B cc, expressed by N/100 I). And the difference between A and B was proportionated to the quantity of VAL.<BR>The quantity of VAL in several black teas was estimated by this method but the correlation between the good aroma and VAL content could not be made clear.
- 日本茶業技術協会の論文
著者
関連論文
- 細菌によるビタミンCの分解機構
- L-アスコルビン酸の分解に関する研究 : (XIX)細菌によるL-アスコルビン酸の分解機構 (8)L-アスコルビ酸代謝の全径路
- 耐熱性ビタミンB_1分解因子の研究 : (III)オキシキノン系色素のビタミンB_1分解能
- アスコルビン酸の分解に関する研究 : (V)アスコルビン酸分解菌の分離とその菌学的諸性質
- アスコルビン酸の分解に関する研究 : (IV)紅茶醗酵によるアスコルビン酸の分解
- アスコルビン酸の分解に関する研究 : (III)金属イオンによるアスコルビン酸の分解
- アスコルビン酸の分解に関する研究 : (II)アスコルビン酸のFENTONE酸化
- アスコルビン酸の分解に関する研究 : (I)過酸化水素によるアスコルビン酸の分解
- 耐熱性ビタミンB_1分解因子の研究 : (II)ツクシのB_1分解因子
- 耐熱性ビタミンB_1分解因子としてのフラボノイドの研究法
- 紅茶タンニン中の窒素の存在
- Formation of Volatile Acids in Black Tea
- Studies on the Pectic Substances of Tea:(Part 3) The Relationship between the Quality of Green Tea and Pectin Content
- Estimation of Volatile Alcohol in Black Tea
- Studies on the Pectic Substances of Tea:(Part 1) Investigation of the Determination Method of Pectin in Tea Leaves
- Studies on the Enrichment of Black Tea Aroma:(Part 2) Estimation of Volatile carbonyl Compounds in Black Tea