Monitoring apple flavor by use of quartz microbalances

Analytical and Bioanalytical Chemistry

Volumn 372, Issue 5-6, 2002, Pages 611-614

  Herrmann, Ute ^a   Jonischkeit, Thorsten ^a   Bargon, Joachim ^a   Hahn, Uwe ^a   Li, Qian Yi ^a   Schalley, Christoph A ^a   Vogel, Erik ^a   Vögtle, Fritz ^a  

^a UNIVERSITY OF BONN   (Germany)

Author keywords

Aroma components; Electronic nose; Fruit ripening; Quartz microbalance; Sensors

Indexed keywords

ALDEHYDES; ARRAYS; ESTERS; FRUITS; VOLATILE ORGANIC COMPOUNDS;

QUARTZ MICROBALANCES;

QUARTZ APPLICATIONS;

ALDEHYDE; ALDEHYDE DERIVATIVE; CARBONYL DERIVATIVE; ESTER; ESTER DERIVATIVE; SILICON DIOXIDE; VOLATILE ORGANIC COMPOUND;

ANALYTIC METHOD; APPLE; ARTICLE; CHEMISTRY; CONTROLLED STUDY; ELECTRONIC SENSOR; FLAVOR; FRUIT; FRUIT RIPENING; NONHUMAN; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; VOLATILIZATION;

ALDEHYDES; ESTERS; FRUIT; QUARTZ; VOLATILIZATION;

EID: 0036009582     PISSN: 16182642     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00216-001-1230-6     Document Type: Article

References (17)