Abstract
The δ13CPDB values of characteristic flavour compounds of black Ceylon, Darjeeling and Assam teas were determined using gas chromatography-isotope ratio mass spectrometry. The influence of different harvest times, years and various cultivation regions on the δ13CPDB and the δ13C cis linalool oxide (fur.) values were investigated. By comparison with suitable internal isotopic standards, adulterations with methyl salicylate were detectable.
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Schedule a callMore From: Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A
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