Solid-phase microextraction (SPME) technique for measurement of generation of fresh cucumber flavor compounds

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 9, 2001, Pages 4203-4207

  Palma Harris, Cheryl ^a,b   McFeeters, Roger F ^a   Fleming, Henry P ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b McKee Foods   (United States)

Author keywords

Blanching; Cucumis sativus; Solid phase microextraction

Indexed keywords

2 NONENAL; 2,6 NONADIENAL; FLAVORING AGENT; UNCLASSIFIED DRUG;

ANALYTIC METHOD; ARTICLE; CUCUMBER; FLAVOR; FOOD COMPOSITION; FOOD HANDLING; GAS CHROMATOGRAPHY; HEAT; HEATING; LIQUID CHROMATOGRAPHY; MEASUREMENT; PHARMACOGNOSY; QUANTITATIVE ASSAY; RELIABILITY; SOLID PHASE EXTRACTION; TASTE;

CHROMATOGRAPHY, GAS; CHROMATOGRAPHY, LIQUID; CUCUMIS SATIVUS; FLAME IONIZATION; FOOD HANDLING; HEAT; TASTE;

EID: 0034835062     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010182w     Document Type: Article

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