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Agricultural and Biological Chemistry Volume 52, 1988 - Issue 9
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Food & Nutrition

Methyl Epijasmonate in the Essential Oil of Tea

Akio KobayashiLaboratory of Food Chemistry, Ochanomizu University, 2-1-1, Ohtsuka, Bunkyo-ku, Tokyo 112, Japan
,
Miho KawamuraLaboratory of Food Chemistry, Ochanomizu University, 2-1-1, Ohtsuka, Bunkyo-ku, Tokyo 112, Japan
,
Yuuko YamamotoLaboratory of Food Chemistry, Ochanomizu University, 2-1-1, Ohtsuka, Bunkyo-ku, Tokyo 112, Japan
,
Kei ShimizuLaboratory of Food Chemistry, Ochanomizu University, 2-1-1, Ohtsuka, Bunkyo-ku, Tokyo 112, Japan
,
Kikue KubotaLaboratory of Food Chemistry, Ochanomizu University, 2-1-1, Ohtsuka, Bunkyo-ku, Tokyo 112, Japan
&
Tei YamanishiLaboratory of Food Chemistry, Ochanomizu University, 2-1-1, Ohtsuka, Bunkyo-ku, Tokyo 112, Japan
Pages 2299-2303 | Received 11 Apr 1988, Published online: 06 Jun 2016

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P. Werkhoff, G. Krammer, S. Brennecke, M. Roloff & H.-J. Bertram. (2002) METHYL DIHYDROJASMONATE AND ITS STEREOISOMERS: SENSORY PROPERTIES AND ENANTIOSELECTIVE ANALYSIS. Food Reviews International 18:2-3, pages 103-122.
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. (1995) VIII. Flavor of tea. Food Reviews International 11:3, pages 477-525.
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Ivon Flamen. (1989) Coffee, cocoa, and tea. Food Reviews International 5:3, pages 317-414.
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Articles from other publishers (1)

Philip O Ouor, Caleb O Othieno, Janet M Robinson & David M Baker. (2006) Response of tea quality parameters to time of year and nitrogen fertiliser. Journal of the Science of Food and Agriculture 55:1, pages 1-11.
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