Optimization of solid-phase microextraction analysis for studying change of headspace flavor compounds of banana during ripening

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 4, 2002, Pages 653-657

  Liu, Tai Ti ^a   Yang, Tsung Shi ^b  

^a YUANPEI UNIVERSITY   (Taiwan)

^b CHUNGTAI INST HLTH SCI TECHNOL   (Taiwan)

Author keywords

Banana; Headspace flavor compounds; Optimization; Response surface methodology; Ripening; Solid phase microextraction (SPME)

Indexed keywords

ALCOHOL; FLAVORING AGENT;

ARTICLE; BANANA; CHEMICAL ANALYSIS; CHEMISTRY; FLAVOR; FOOD HANDLING; FRUIT JUICE; FRUIT RIPENING; NONHUMAN; PHYTOCHEMISTRY; SOLID PHASE MICROEXTRACTION; TASTE; TEMPERATURE; TIME;

CHEMISTRY, ANALYTICAL; FOOD TECHNOLOGY; MUSA; TASTE; TEMPERATURE; TIME FACTORS;

EID: 0037070016     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010891+     Document Type: Article

References (19)

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