Evaluation of solid-phase microextraction for the isotopic analysis of volatile compounds produced during fermentation by lactic acid bacteria

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 6, 2000, Pages 2222-2227

  Goupry, S ^a   Rochut, N ^a   Robins, R J ^a   Gentil, E ^a  

^a Centre National de la Recherche Scientifique   (France)

Author keywords

Flavor compounds; GC C IRMS; Lactic acid bacteria; SPME

Indexed keywords

2,3 BUTANEDIONE; ACETOIN; FLAVORING AGENT; VOLATILE AGENT;

ARTICLE; CHEMISTRY; FERMENTATION; GAS CHROMATOGRAPHY; ISOLATION AND PURIFICATION; LACTIC ACID BACTERIUM; MASS FRAGMENTOGRAPHY; MASS SPECTROMETRY; METHODOLOGY; NONHUMAN; SOLID PHASE EXTRACTION; STREPTOCOCCUS LACTIS;

ACETOIN; CHROMATOGRAPHY, GAS; DIACETYL; FERMENTATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LACTOCOCCUS LACTIS; MICROCHEMISTRY;

EID: 0033946572     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9908852     Document Type: Article

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