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Determination of methyl salicylate in black tea.

Abraham, K. O. and Shankaranarayana, M. L. and Raghavan, B. and Natarajan, C. P. (1976) Determination of methyl salicylate in black tea. Mikrochimica Acta, 7 (1). 11-15, 7 ref..

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Abstract

A method was developed for detn. of methyl salicylate in tea by hot extraction with n-hexane, evaporation of the solvent, steam distillation of the resinous residue to obtain the volatile oil, and quantitative GLC using pure compound as standard. 56.0-62.5% recoveries were obtained from 5-50 mg. The low recoveries are attributed to loss during solvent removal and steam distillation. Samples containing 6-12 ppm were rated high in terms of flavour acceptability. Effect on overall quality of tea was beneficial up to 10 ppm, but detrimental at greater than 20 ppm. 10-15% added methyl salicylate was lost during 1 month storage under normal conditions.

Item Type: Article
Uncontrolled Keywords: FLAVOUR-; tea, methyl salicylate & flavour of; SALICYLIC-ACID; tea, methyl salicylate detn. in black; TEA-; methyl salicylate detn. in black tea
Subjects: 600 Technology > 07 Beverage Technology > 08 Tea
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Jul 2016 10:08
Last Modified: 14 Jul 2016 10:08
URI: http://ir.cftri.com/id/eprint/3733

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