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Volatile compounds and sensory characteristics of various instant teas produced from black tea

Vilma Kraujalytė1, Ebru Pelvan2, Cesarettin Alasalvar2

  • 1Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų pl. 19, Kaunas LT-50254, Lithuania.

Food Chemistry
|October 17, 2015
PubMed

Keywords:
Black teaDecaffeinated instant teaDescriptive sensory analysisFreeze-dried instant teaSpray-dried instant teaVolatile compounds

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