Determination of major aroma impact compounds in fermented cucumbers by solid-phase microextraction-gas chromatography-mass spectrometry-olfactometry detection

Journal of Chromatographic Science

Volumn 38, Issue 7, 2000, Pages 307-314

  Marsili, R T ^a   Miller, N ^a  

^a Dean Foods Technical Center   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

4 HEXENOIC ACID; LACTIC ACID DERIVATIVE; UNCLASSIFIED DRUG; VOLATILE AGENT;

ANALYTIC METHOD; ARTICLE; CHEMICAL ANALYSIS; CONTROLLED STUDY; CUCUMBER; FERMENTATION TECHNIQUE; GAS CHROMATOGRAPHY; INTERMETHOD COMPARISON; MASS SPECTROMETRY; NONHUMAN; OLFACTOMETRY; OLFACTORY DISCRIMINATION; SOLID PHASE EXTRACTION; SOLID PHASE MICROEXTRACTION;

CUCUMIS SATIVUS; FERMENTATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; VOLATILIZATION;

CUCUMIS SATIVUS;

EID: 0034236516     PISSN: 00219665     EISSN: None     Source Type: Journal    
DOI: 10.1093/chromsci/38.7.307     Document Type: Article

References (11)

1. Lipoxygenase from cucumber fruit: Location and properties
2. Volatile compounds produced in cucumbers fermented in low-salt conditions
3. Flavor and odor thresholds in water of selected orange juice components
4. Hyphenated headspace-gas chromatography-sniffing technique: Screening impact odorants and quantitative aromagram comparisons
5. Determination and origin of the aroma impact compounds of yogurt flavor
6. Identification and quantitation of the primary chemicals responsible for the characteristic malodor of beet sugar by purge-and-trap GC-MS-OD techniques
7. Comparison of solid-phase microextaction and dynamic headspace methods for the gas chromatographic-mass spectrometric analysis of light-induced oxidation products in milk
8. Comparison of dynamic headspace concentration on Tenax with solid phase microextraction for the analysis of aroma volatiles