Highly sensitive analysis of flavor components in foods by gas chromatography/mass spectrometry with headspace sampler

Bunseki Kagaku

Volumn 45, Issue 6, 1996, Pages 551-558

  Sakui, Norihiro ^a   Kaise, Mitsuo ^a   Daishima, Shigeki ^a  

^a YOKOGAWA ANALYTICAL SYSTEMS INC   (Japan)

Author keywords

Flavor components in foods; GC MS; Headspace sampler; Highly sensitive analysis of flavor

Indexed keywords

EID: 0030517955     PISSN: 05251931     EISSN: None     Source Type: Journal    
DOI: 10.2116/bunsekikagaku.45.551     Document Type: Article

References (10)

1. G. P. Blanch, G. Reglero, M. Herraiz, J. Tabara: J. Chromatogr. Sci., 29, 11 (1991).
2. J. O. Bosset, R. Gauch: Int. Dairy J., 3, 359 (1993).
3. N. M. Griffiths: Chem. Senses. Flavor, 1, 187 (1974).
4. D. G. Guadagni, R. G. Buttery: J. Food Sci., 43, 1346 (1978).