Volatile compound analysis of SPME headspace and extract samples from roasted Italian chestnuts (Castanea sativa Mill.) using GC-MS

European Food Research and Technology

Volumn 219, Issue 5, 2004, Pages 470-473

  Krist, Sabine ^a   Unterweger, Heidrun ^b   Bandion, Franz ^b   Buchbauer, Gerhard ^a  

^a UNIVERSITY OF VIENNA   (Austria)

^b AUSTRIAN AGENCY FOR HEALTH AND FOOD SAFETY   (Austria)

Author keywords

Castanea sativa; Italian chestnuts; Roasting; SPME headspace; Volatile compounds

Indexed keywords

COMPOSITION; EXTRACTION; FATTY ACIDS; GAS CHROMATOGRAPHY; NUTRITION; SAMPLING; SUGAR (SUCROSE);

CASTANEA SATIVA; ITALIAN CHESTNUTS; ROASTING; SPME HEADSPACE; VOLATILE COMPOUNDS;

FOOD PRODUCTS;

CASTANEA; CASTANEA SATIVA;

EID: 10144251800     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-0983-5     Document Type: Article

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