Title : Assessment of dietary exposure to flavouring substances via consumption of flavoured teas. Part II: transfer rates of linalool and linalyl esters into Earl Grey tea infusions.

Pub. Date : 2014

PMID : 24237351






1 Functional Relationships(s)
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1 Linalyl acetate and linalool are the major flavouring substances in Earl Grey teas; the objective of this study was to determine their transfer rates from the tea leaves into the tea beverage upon preparation of a hot water infusion. linalyl acetate alcohol dehydrogenase iron containing 1 Homo sapiens