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Volumn 937, Issue 1-2, 2001, Pages 107-114
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Mechanisms effecting analysis of volatile flavour components by solid-phase microextraction and gas chromatography
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Author keywords
Aroma compounds; Food analysis; Fruits; Solid phase microextraction; Volatile organic compounds
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Indexed keywords
ABSORPTION;
FIBERS;
FLAVORS;
GAS CHROMATOGRAPHY;
MASS TRANSFER;
SOLID-PHASE MICROEXTRACTION (SPME);
CHROMATOGRAPHIC ANALYSIS;
2 HEXENYLBUTANOATE;
BUTYRIC ACID DERIVATIVE;
FLAVORING AGENT;
GERANIOL;
LINALOOL;
UNCLASSIFIED DRUG;
VOLATILE ORGANIC COMPOUND;
ACCURACY;
ARTICLE;
CHEMICAL ANALYSIS;
CHEMICAL COMPOSITION;
CONCENTRATION RESPONSE;
DIFFUSION;
EQUILIBRIUM CONSTANT;
FOOD ANALYSIS;
FRUIT;
GAS CHROMATOGRAPHY;
MODEL;
PHASE TRANSITION;
PRIORITY JOURNAL;
SAMPLE;
SOLID PHASE EXTRACTION;
STANDARD;
CHROMATOGRAPHY, GAS;
FLAVORING AGENTS;
FRUIT;
REPRODUCIBILITY OF RESULTS;
VOLATILIZATION;
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EID: 0035824260
PISSN: 00219673
EISSN: None
Source Type: Journal
DOI: 10.1016/S0021-9673(01)01302-4 Document Type: Article |
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Times cited : (35)
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References (13)
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