Thermodynamic study of two different chewing-gum bases by inverse gas chromatography

Journal of Chromatography A

Volumn 996, Issue 1-2, 2003, Pages 189-194

  Niederer, Brigitte ^a   Le, Anh ^b   Cantergiani, Ennio ^b  

^a ETH ZURICH   (Switzerland)

^b Analysis and Perception Department   (Switzerland)

Author keywords

Activity coefficients; Aroma compounds; Chewing gum; Food analysis; Inverse gas chromatography; Thermodynamic parameters

Indexed keywords

FLAVORS; MIXING; MOLECULES; SOLUBILITY; THERMODYNAMICS;

MOLAR HEAT;

GAS CHROMATOGRAPHY;

2 HEXENAL; BUTYRIC ACID ETHYL ESTER; LIMONENE; OCTANOL;

ARTICLE; CHEMICAL INTERACTION; CHEWING GUM; GAS CHROMATOGRAPHY; INVERSE GAS CHROMATOGRAPHY; MATHEMATICAL COMPUTING; PARTITION COEFFICIENT; PHYSICAL CHEMISTRY; PRIORITY JOURNAL; SOLUBILITY; THERMODYNAMICS;

EID: 0038359442     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0021-9673(03)00613-7     Document Type: Article

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