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Determination of methyl salicylate in black tea.

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/3733/
 
Title Determination of methyl salicylate in black tea.
 
Creator Abraham, K. O.
Shankaranarayana, M. L.
Raghavan, B.
Natarajan, C. P.
 
Subject 08 Tea
15 Flavour/Fragrance/Perfumes
 
Description 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.
 
Date 1976
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/3733/1/Mikrochimica%20Acta%2C%20Volume-7%281%20%281976%29%2011-15.pdf
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..