T2 422011001 Daftar Pustaka
DAFTAR PUSTAKA
1.
Major Varieties of Tea, Ito En (North America) Inc.,
https://www.itoen.com/media/pdf/major_varieties_o
f_tea.pdf
2.
Towaha, J., (2013), Kandungan Senyawa Kimia Pada
Daun Teh (Camellia sinensis). Warta penelitian dan
pengembangan tanaman industri, 19 (3), 12-16.
3.
Ravichandran, R., and Partiban, R., (2000), Lipid
occurence, distribution and degradation to flavour
volatiles during tea processing. Food Chemistry, 68,
7-13.
4.
Yamanishi, T., (1981), Tea, coffee, cocoa, and other
beverages, in flavour research, recent advances. In R.
Teranishi, R. A. Flath, H. Sigisawa, New York: Marcel
Dekker, 231-304.
5.
Ravichandran, R., (2002), Carotenoid composition,
distribution and degradation to flavour volatiles
during black tea manufacture and the effect of
carotenoid
supplementation
on
tea
quality
and
aroma, Food Chemistry, 78, 23-28.
6.
Hazakira, M., & Mahanta, P. K., (1983), Some studies
on carotenoids and their degradation in black tea
manufacture. Journal of the Science of Food and
Agriculture, 34, 1390-1396.
7.
Robinson, J. M., & Owuor, P. O., (1992), In K. C.
Willson, M. N. Clifford, Eds., TEA cultivation to
consumption, London: Chapman and Hall, 603-647.
30
8.
Winterhalter, P., & Rouseff, R., (2001), Carotenoidderived aroma compounds: An Introduction. In
Carotenoid-Derived Aroma Compounds; Winterhalter,
P. et al.; ACS Symposium Series; Washington, DC:
American Chemical Society.
9.
Winterhalter, P., (1996), Carotenoid-derived aroma
compounds: biogenetic and biotechnological aspects.
In: Takeoka, G. R., Teranishi, R., Williams, P. J.,
Kobayashi, A., (Eds.) Biotechnology for improved
foods and flavors (ACS Symposium Series 637),
American Chemical Society, Washington, DC, 295308.
10. Leffingwell, J. C., (2002), Carotenoids as Flavor &
Fragrance Precursors. Leffingwell Report, vol 2.
11. Lee, J., Chambers, D. H., and Chambers IV, E.,
(2014), A comparison of the flavor of green teas from
around the world. Journal of the Science of Food and
Agriculture, 94(7), 1315-1324.
12. Lee, J., Chambers, D. H., Chambers IV, E., Adhikari,
K., Yoon, Y., (2013), Volatile aroma compounds in
various brewed green tea. Molecules, 18, 1002410041.
13. Roberts, G. R., (2008), Principles of tea manufacture.
Hand Book on Tea. (Ed.) A. K. N. Zoysa. Tea Research
Institute of Sri Lanaka, Talawakelle, Sri Lanka. 261264
14. Hilal, Y., Engelhardt, U., (2007), Characterization of
white tea – comparison to green and black tea.
31
Journal of consumer protection and food safety, 2,
414-421.
15. Yeh, J., (1999), Green tea and its antioxidant
properties.
Nutrition
noteworthy,
2(1).
http://escholarship.org/uc/item/9nc5n71k
16. Wang, K., Liu, F., Liu, Z., Huang, J., Xu, Z., Li, Y.,
Chen, J., Gong, Y., Yang, X., (2010), Analysis of
chemical components in oolong tea in relation to
perceived
quality.
International
Journal
of
Food
Science and Technology, 45, 913-920.
17. Obanda, M., Owuor, P. O., Mang’oka, R., (2001),
Changes
in
parameters
the
of
chemical
black
tea
and
due
sensory
to
quality
variations
of
fermentation time and temperature. Food Chemistry,
75, 395-404.
18. Britton,
G.,
(1993),
Carotenoids
in
chloroplast
pigment-protein complexes. In: C. Sundqvist, dan M.
Ryberg,
(Eds.),
Pigment-Protein
Complexes
in
Plastids: Synthesis and Assembly. Academic Press,
New York, 447-483.
19. F. X. Cunningham, F. X., (2002), Regulation of
carotenoid synthesis and accumulation in plants.
Pure and Applied Chemistry, 74, 1409-1417.
20. Britton, G., (1995), Structure and properties of
carotenoids in relation to function. FASEB Journal, 9,
1551-1558.
21. Rodriguez-Amaya,
D.
B.,
(2001),
A
guide
to
carotenoid analysis in food, United Stated of America:
ILSI Press.
32
22. Tirimanna, A. S. L., & Wickremasinghe, R. L., (1965),
Studies on the quality and flavor of tea-2-The
carotenoids. Tea Quaterly, 36:115.
23. Gooday, G. W., & Carlile, M. J., (1997), The discovery
of fungal sex hormones: III. Trisporic acid and its
precursors, Mycologist, 11, 126-129.
24. Zeevart, J. A. D., & Creelman, R. A., (1988),
Metabolism and physiology of abscisic acid. Annu.
Rev. Plant Phys & Plant Molc. Biol., 39, 439-473.
25. Vogel, J. T., Tan, B. C., Mc Carty, D. R., Klee, H. J.,
(2008),
The
carotenoid
cleavage
dioxygenase
1
enzyme has broad substrate specificity, cleaving
multiple carotenoids at two different bond positions.
J. Biol. Chem., 283, 11364-11373.
26. Borsarelli, C. D., & Mercadante, A. Z., (2009),
Thermal
and
Photochemical
Degradation
of
Carotenoids. CRC Press, 229-253.
27. I. Wahlberg, A. Eklund, “Degraded Carotenoids. In:
G. Britton, S. Liaaen-Jensen, H. Pfander, (eds.),
Carotenoids”, Birkhäuser Verlag, Boston, vol. 3, pp
195-216, 1998.
28. Flament, I., (1991), In: Volatile Compounds in Foods
and Beverages, H. Maarse, Ed., Marcel Dekker: New
York, 617-669.
29. Ina, K., Sakato, Y., Fukami, H., (1968), Isolation and
structure elucidation of theaspirone, a component of
tea essential oil. Tetrahedron Lett, 2777-2780.
30. Renold, W., Näf-Muller, R., Keller, U., Willhalm, B.,
Ohloff, G., (1974), An investigation of the tea aroma.
33
part I. New volatile black tea constituents. Helv.
Chim. Acta, 57, 1301-1308.
31. McAdams,
W.
H.,
(1926),
Basic
principles
of
evaporation, distillation, and drying. J. Chem. Educ.,
3(2), 157.
32. Lando, J. B., Maron, S. H., (1974), Fundamentals of
Physical Chemistry. New York: Macmillan Publising.
33. Mulvaney, J., (1992), Essential oils and steam
distillation, Journal of the New Zealand Association of
Medical Herbalists AVENA, 15-19.
34. Coppen, J. J. W., (1995), Flavours and fragrances of
plant origin. J. Non-wood Forest Products, 1: 111.
35. Megawati, Saputra, S. W. D., (2012), A combination
of water-steam distillation and solvent extraction of
Cananga odorata essential oil, 2(10), 5-12.
36. Schultz, T. H., Flath, R. A., Mon, T. R., Eggling, S. B.,
and
Teranishi,
R.,
(1977),
Isolation
of
Volatile
Components form a Model System. J. Agric. Food
Chem, 25, 446-9.
37. Heriyanto & Limantara, L., (2006), Komposisi dan
kandungan
pigmen
utama
tumbuhan
taliputri
Cuscuta australis R. Br dan Cassytha filiformis L.
Makara Sains, 10 (2), 69-75.
38. Jayawardena, A. L., & Tirimanna, A. S. L., (1961),
Studies on the chemical constituents of tea waste (B)
Carotenoids. Natural Products Laboratory, Ceylon
Institute
of
Scientific
and
Industrial
Research,
Colombo 7.
34
39. Lin, J., Dai, Y., Guo, Y., Xu, H., Wang, X., (2012),
Volatile profile analysis and quality prediction of
Longjing tea (Camelia sinensis) by HS-SPME/GC-MS,
Journal
of
Zhejiang
University-SCIENCE
B
(Biomedicine & Biotechnology), 13(12), 972-980.
40. Smith, J. H. C., & Benitez, A., (1955), Chlorophylls:
Analysis in Plant Materials, In: Modern Methods of
Plant Analysis, Paeck, K., Tracey, M. V., (Eds.),
Springer-Verlag, Berlin.
41. Gross, J., (1991), Pigment In Vegetables: Chlorophyll
and Carotenoids. Van Nostrand Reinhold, New York,
1-351.
42. Daood, H. G., Biacs, P. A., Hoschke, A., HarkayVinkler, M., Hajdu, F., (1987), Separation and
identification of tomato fruit pigments by TLC and
HPLC. Acta Aliment. 16, 339-350.
43. Strain, H. H., Svec, W. A., (1969), Some procedures
for
The
Chromatography
of
The
Fat-Soluble
Chloroplas Pigments. In: Giddings, J., Calvin, Keller,
Roy, A., Advances in Chromatography, Marcel Dekker
Inc., New York, 121-155.
44. Wickremasinghe, R. L., (1978), Tea. Advanced in Food
Research, 24, 229-286.
45. Taylor, S., Baker, D., Owuor, P., Orchard, J.,
Othieno, C., Gay, C., (1992), A Model for predicting
black tea quality from the carotenoid and chlorophyll
composition of fresh green tea leaves. Journal of the
Science of Food and Agriculture, 58, 185-191.
35
46. Sanderson, G. W., Co, H., Gonzalez, J. G., (1971),
Biochemistry
of
tea
fermentation:
the
role
of
carotenes in black tea aroma formation. J. Food Sci.,
36, 231-236.
47. Sanderson, G. W., & Graham, H. N., (1973), On the
formation of black tea aroma. Journal of Agriculture
and Food Chemistry, 21, 576-585.
48. Howard, G. E., (1978), The volatile constituents of
tea, Food Chemistry, 4, 97-106.
49. Wickremasinghe, R. L., (1974), The mechanism of
operation of climatic factors in the biogenesis of tea
flavor. Phytochemistry, 13, 337-343.
50. Borse, B. B., Jagan Mohan Rao, L., Nagalakshmi, S.,
Krishnamurthy, N., (2002), Fingerprint of black teas
from
India:
identification
of
the
region-specific
characteristics. Food Chem., 79, 419-424.
51. Takeo, T., Mahanta, P. K., (1983), Comparison of
black tea aromas of Orthodox and CTC tea and of
black tea made from different varieties. J. Sci. Food
Agr., 34, 307-310.
52. Yamanishi, T., Kobayashi, A. H., Uchida, A., Mori, S.,
Ohsawa, X., Sasakura, S., (1968), Flavour of black
tea V. Comparison of various types of black tea. Agr.
Biol. Chem. Tokyo, 32, 379-386.
53. Sharma, V., Joshi, R., Gulati, A., (2011), Seasonal
clonal variations and effects of stress on quality
chemicals
and
prephenate
dehydratase
enzyme
activity in tea (Camellia sinensis). Eur. Food Res.
Technol., 232, 307-317.
36
54. Erturk, Y., Ercisli, S., Sengul, M., Eser, Z., Haznedar,
A., Turan, M., (2010), Seasonal variation of total
phenolic, antioxidant activity, and minerals in fresh
tea shoots (Camellia sinensis var. sinensis). Pak.
Jour. of Pharm. Sci., 23, 69-74.
55. Cloughley,
J.
B., Ellis,
R.
T.,
Pelnlington,
P.,
Humphrey, P., (1982), Volatile constituents of some
Central Africa black-tea clones. J. Agr. Food Chem.,
80, 824-845.
56. Magoma, G., Wachira, F. N., Obanda, M., Imbuga,
M., Agong, S. G., (2000), The use of catechins as
biochemical markers in diversity studies of tea
(Camellia sinensis). Genet. Resour. Crop Ev., 47, 107114.
57. Shoae Hassani, A., Amirmozafari, N., Ordouzadeh,
N., Hamdi, K., Nazari, R., Ghaemi, A., (2008), Volatile
components of Camellia sinensis Inhibit Growth and
Biofilm Formation of Oral Streptococci in vitro. Pak.
J. Biol. Sci., 11(10), 1336-1341.
58. Qin, Z., Pang, X., Chen, D., et al., (2013), Evaluation
of Chinese tea by the electronic nose and gas
chromatography-mass spectrometry: correlation with
sensory properties and classification according to
grade level. Food Res. Int., 53(2), 864-874.
59. Bailey, B. A., Strem, M. D., Bae, H., et al., (2005),
Gene expression in leaves of Theobroma cacao in
response to mechanical wounding, ethylene, and/or
methyl jasmonate. Plant Sci., 168(5), 1247-1258.
37
60. Bhattacharyya, N., Seth, S., Tudu, B., et al., (2007),
Monitoring of black tea fermentation process using
electronic nose. J. Food Eng., 80(4), 1146-1156.
61. Cho, J. Y., Mizutani, M., Shimizu, B. I., et al., (2007),
Chemical profiling and gene expression profiling
during the manufacturing process of Taiwan oolong
tea “Oriental Beauty”. Biosci. Biotechnol. Biochem.,
71(6), 1476-1486.
38
1.
Major Varieties of Tea, Ito En (North America) Inc.,
https://www.itoen.com/media/pdf/major_varieties_o
f_tea.pdf
2.
Towaha, J., (2013), Kandungan Senyawa Kimia Pada
Daun Teh (Camellia sinensis). Warta penelitian dan
pengembangan tanaman industri, 19 (3), 12-16.
3.
Ravichandran, R., and Partiban, R., (2000), Lipid
occurence, distribution and degradation to flavour
volatiles during tea processing. Food Chemistry, 68,
7-13.
4.
Yamanishi, T., (1981), Tea, coffee, cocoa, and other
beverages, in flavour research, recent advances. In R.
Teranishi, R. A. Flath, H. Sigisawa, New York: Marcel
Dekker, 231-304.
5.
Ravichandran, R., (2002), Carotenoid composition,
distribution and degradation to flavour volatiles
during black tea manufacture and the effect of
carotenoid
supplementation
on
tea
quality
and
aroma, Food Chemistry, 78, 23-28.
6.
Hazakira, M., & Mahanta, P. K., (1983), Some studies
on carotenoids and their degradation in black tea
manufacture. Journal of the Science of Food and
Agriculture, 34, 1390-1396.
7.
Robinson, J. M., & Owuor, P. O., (1992), In K. C.
Willson, M. N. Clifford, Eds., TEA cultivation to
consumption, London: Chapman and Hall, 603-647.
30
8.
Winterhalter, P., & Rouseff, R., (2001), Carotenoidderived aroma compounds: An Introduction. In
Carotenoid-Derived Aroma Compounds; Winterhalter,
P. et al.; ACS Symposium Series; Washington, DC:
American Chemical Society.
9.
Winterhalter, P., (1996), Carotenoid-derived aroma
compounds: biogenetic and biotechnological aspects.
In: Takeoka, G. R., Teranishi, R., Williams, P. J.,
Kobayashi, A., (Eds.) Biotechnology for improved
foods and flavors (ACS Symposium Series 637),
American Chemical Society, Washington, DC, 295308.
10. Leffingwell, J. C., (2002), Carotenoids as Flavor &
Fragrance Precursors. Leffingwell Report, vol 2.
11. Lee, J., Chambers, D. H., and Chambers IV, E.,
(2014), A comparison of the flavor of green teas from
around the world. Journal of the Science of Food and
Agriculture, 94(7), 1315-1324.
12. Lee, J., Chambers, D. H., Chambers IV, E., Adhikari,
K., Yoon, Y., (2013), Volatile aroma compounds in
various brewed green tea. Molecules, 18, 1002410041.
13. Roberts, G. R., (2008), Principles of tea manufacture.
Hand Book on Tea. (Ed.) A. K. N. Zoysa. Tea Research
Institute of Sri Lanaka, Talawakelle, Sri Lanka. 261264
14. Hilal, Y., Engelhardt, U., (2007), Characterization of
white tea – comparison to green and black tea.
31
Journal of consumer protection and food safety, 2,
414-421.
15. Yeh, J., (1999), Green tea and its antioxidant
properties.
Nutrition
noteworthy,
2(1).
http://escholarship.org/uc/item/9nc5n71k
16. Wang, K., Liu, F., Liu, Z., Huang, J., Xu, Z., Li, Y.,
Chen, J., Gong, Y., Yang, X., (2010), Analysis of
chemical components in oolong tea in relation to
perceived
quality.
International
Journal
of
Food
Science and Technology, 45, 913-920.
17. Obanda, M., Owuor, P. O., Mang’oka, R., (2001),
Changes
in
parameters
the
of
chemical
black
tea
and
due
sensory
to
quality
variations
of
fermentation time and temperature. Food Chemistry,
75, 395-404.
18. Britton,
G.,
(1993),
Carotenoids
in
chloroplast
pigment-protein complexes. In: C. Sundqvist, dan M.
Ryberg,
(Eds.),
Pigment-Protein
Complexes
in
Plastids: Synthesis and Assembly. Academic Press,
New York, 447-483.
19. F. X. Cunningham, F. X., (2002), Regulation of
carotenoid synthesis and accumulation in plants.
Pure and Applied Chemistry, 74, 1409-1417.
20. Britton, G., (1995), Structure and properties of
carotenoids in relation to function. FASEB Journal, 9,
1551-1558.
21. Rodriguez-Amaya,
D.
B.,
(2001),
A
guide
to
carotenoid analysis in food, United Stated of America:
ILSI Press.
32
22. Tirimanna, A. S. L., & Wickremasinghe, R. L., (1965),
Studies on the quality and flavor of tea-2-The
carotenoids. Tea Quaterly, 36:115.
23. Gooday, G. W., & Carlile, M. J., (1997), The discovery
of fungal sex hormones: III. Trisporic acid and its
precursors, Mycologist, 11, 126-129.
24. Zeevart, J. A. D., & Creelman, R. A., (1988),
Metabolism and physiology of abscisic acid. Annu.
Rev. Plant Phys & Plant Molc. Biol., 39, 439-473.
25. Vogel, J. T., Tan, B. C., Mc Carty, D. R., Klee, H. J.,
(2008),
The
carotenoid
cleavage
dioxygenase
1
enzyme has broad substrate specificity, cleaving
multiple carotenoids at two different bond positions.
J. Biol. Chem., 283, 11364-11373.
26. Borsarelli, C. D., & Mercadante, A. Z., (2009),
Thermal
and
Photochemical
Degradation
of
Carotenoids. CRC Press, 229-253.
27. I. Wahlberg, A. Eklund, “Degraded Carotenoids. In:
G. Britton, S. Liaaen-Jensen, H. Pfander, (eds.),
Carotenoids”, Birkhäuser Verlag, Boston, vol. 3, pp
195-216, 1998.
28. Flament, I., (1991), In: Volatile Compounds in Foods
and Beverages, H. Maarse, Ed., Marcel Dekker: New
York, 617-669.
29. Ina, K., Sakato, Y., Fukami, H., (1968), Isolation and
structure elucidation of theaspirone, a component of
tea essential oil. Tetrahedron Lett, 2777-2780.
30. Renold, W., Näf-Muller, R., Keller, U., Willhalm, B.,
Ohloff, G., (1974), An investigation of the tea aroma.
33
part I. New volatile black tea constituents. Helv.
Chim. Acta, 57, 1301-1308.
31. McAdams,
W.
H.,
(1926),
Basic
principles
of
evaporation, distillation, and drying. J. Chem. Educ.,
3(2), 157.
32. Lando, J. B., Maron, S. H., (1974), Fundamentals of
Physical Chemistry. New York: Macmillan Publising.
33. Mulvaney, J., (1992), Essential oils and steam
distillation, Journal of the New Zealand Association of
Medical Herbalists AVENA, 15-19.
34. Coppen, J. J. W., (1995), Flavours and fragrances of
plant origin. J. Non-wood Forest Products, 1: 111.
35. Megawati, Saputra, S. W. D., (2012), A combination
of water-steam distillation and solvent extraction of
Cananga odorata essential oil, 2(10), 5-12.
36. Schultz, T. H., Flath, R. A., Mon, T. R., Eggling, S. B.,
and
Teranishi,
R.,
(1977),
Isolation
of
Volatile
Components form a Model System. J. Agric. Food
Chem, 25, 446-9.
37. Heriyanto & Limantara, L., (2006), Komposisi dan
kandungan
pigmen
utama
tumbuhan
taliputri
Cuscuta australis R. Br dan Cassytha filiformis L.
Makara Sains, 10 (2), 69-75.
38. Jayawardena, A. L., & Tirimanna, A. S. L., (1961),
Studies on the chemical constituents of tea waste (B)
Carotenoids. Natural Products Laboratory, Ceylon
Institute
of
Scientific
and
Industrial
Research,
Colombo 7.
34
39. Lin, J., Dai, Y., Guo, Y., Xu, H., Wang, X., (2012),
Volatile profile analysis and quality prediction of
Longjing tea (Camelia sinensis) by HS-SPME/GC-MS,
Journal
of
Zhejiang
University-SCIENCE
B
(Biomedicine & Biotechnology), 13(12), 972-980.
40. Smith, J. H. C., & Benitez, A., (1955), Chlorophylls:
Analysis in Plant Materials, In: Modern Methods of
Plant Analysis, Paeck, K., Tracey, M. V., (Eds.),
Springer-Verlag, Berlin.
41. Gross, J., (1991), Pigment In Vegetables: Chlorophyll
and Carotenoids. Van Nostrand Reinhold, New York,
1-351.
42. Daood, H. G., Biacs, P. A., Hoschke, A., HarkayVinkler, M., Hajdu, F., (1987), Separation and
identification of tomato fruit pigments by TLC and
HPLC. Acta Aliment. 16, 339-350.
43. Strain, H. H., Svec, W. A., (1969), Some procedures
for
The
Chromatography
of
The
Fat-Soluble
Chloroplas Pigments. In: Giddings, J., Calvin, Keller,
Roy, A., Advances in Chromatography, Marcel Dekker
Inc., New York, 121-155.
44. Wickremasinghe, R. L., (1978), Tea. Advanced in Food
Research, 24, 229-286.
45. Taylor, S., Baker, D., Owuor, P., Orchard, J.,
Othieno, C., Gay, C., (1992), A Model for predicting
black tea quality from the carotenoid and chlorophyll
composition of fresh green tea leaves. Journal of the
Science of Food and Agriculture, 58, 185-191.
35
46. Sanderson, G. W., Co, H., Gonzalez, J. G., (1971),
Biochemistry
of
tea
fermentation:
the
role
of
carotenes in black tea aroma formation. J. Food Sci.,
36, 231-236.
47. Sanderson, G. W., & Graham, H. N., (1973), On the
formation of black tea aroma. Journal of Agriculture
and Food Chemistry, 21, 576-585.
48. Howard, G. E., (1978), The volatile constituents of
tea, Food Chemistry, 4, 97-106.
49. Wickremasinghe, R. L., (1974), The mechanism of
operation of climatic factors in the biogenesis of tea
flavor. Phytochemistry, 13, 337-343.
50. Borse, B. B., Jagan Mohan Rao, L., Nagalakshmi, S.,
Krishnamurthy, N., (2002), Fingerprint of black teas
from
India:
identification
of
the
region-specific
characteristics. Food Chem., 79, 419-424.
51. Takeo, T., Mahanta, P. K., (1983), Comparison of
black tea aromas of Orthodox and CTC tea and of
black tea made from different varieties. J. Sci. Food
Agr., 34, 307-310.
52. Yamanishi, T., Kobayashi, A. H., Uchida, A., Mori, S.,
Ohsawa, X., Sasakura, S., (1968), Flavour of black
tea V. Comparison of various types of black tea. Agr.
Biol. Chem. Tokyo, 32, 379-386.
53. Sharma, V., Joshi, R., Gulati, A., (2011), Seasonal
clonal variations and effects of stress on quality
chemicals
and
prephenate
dehydratase
enzyme
activity in tea (Camellia sinensis). Eur. Food Res.
Technol., 232, 307-317.
36
54. Erturk, Y., Ercisli, S., Sengul, M., Eser, Z., Haznedar,
A., Turan, M., (2010), Seasonal variation of total
phenolic, antioxidant activity, and minerals in fresh
tea shoots (Camellia sinensis var. sinensis). Pak.
Jour. of Pharm. Sci., 23, 69-74.
55. Cloughley,
J.
B., Ellis,
R.
T.,
Pelnlington,
P.,
Humphrey, P., (1982), Volatile constituents of some
Central Africa black-tea clones. J. Agr. Food Chem.,
80, 824-845.
56. Magoma, G., Wachira, F. N., Obanda, M., Imbuga,
M., Agong, S. G., (2000), The use of catechins as
biochemical markers in diversity studies of tea
(Camellia sinensis). Genet. Resour. Crop Ev., 47, 107114.
57. Shoae Hassani, A., Amirmozafari, N., Ordouzadeh,
N., Hamdi, K., Nazari, R., Ghaemi, A., (2008), Volatile
components of Camellia sinensis Inhibit Growth and
Biofilm Formation of Oral Streptococci in vitro. Pak.
J. Biol. Sci., 11(10), 1336-1341.
58. Qin, Z., Pang, X., Chen, D., et al., (2013), Evaluation
of Chinese tea by the electronic nose and gas
chromatography-mass spectrometry: correlation with
sensory properties and classification according to
grade level. Food Res. Int., 53(2), 864-874.
59. Bailey, B. A., Strem, M. D., Bae, H., et al., (2005),
Gene expression in leaves of Theobroma cacao in
response to mechanical wounding, ethylene, and/or
methyl jasmonate. Plant Sci., 168(5), 1247-1258.
37
60. Bhattacharyya, N., Seth, S., Tudu, B., et al., (2007),
Monitoring of black tea fermentation process using
electronic nose. J. Food Eng., 80(4), 1146-1156.
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