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Abstract 17 substances were shown to be present in the aroma of black tea. This brings the total number of substances now identified to 187. Many of these new aromatic constituents are present only in traces. Nevertheless they possess an appreciable olfactive intensity whose flowery and/or fruity characteristics are found in many perfumed black teas such as: Kenya, Darjeeling, Ceylan, China and Oolong. The components were identified by GC/MS. and their presence in the aroma verified by GC.
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Cazenave et al. (1974) studied this question.
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