A practical, theory-supported approach of linear temperature programmed gas chromatographic retention indices used in the recognition experiments of Hungarian food specialities, called "Hungarics"

Journal of Food Composition and Analysis

Volumn 18, Issue 5, 2005, Pages 345-357

  Korány, Kornél ^a   Amtmann, Mária ^a  

^a SZENT ISTVÁN UNIVERSITY   (Hungary)

Author keywords

Determination of samples origin; Kov ts index system; Linear temperature programmed gas chromatographic retention index (PTRI in brief) measurement; Relative aromagrams, i.e., aroma spectra

Indexed keywords

HYDROCARBON;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL COMPOSITION; CHEMICAL PROCEDURES; CONTROLLED STUDY; FOOD ANALYSIS; GAS CHROMATOGRAPHY; HEATING; HUNGARY; ISOTHERM; MATHEMATICAL COMPUTING; THERMODYNAMICS;

EID: 13544264692     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2004.02.014     Document Type: Article

References (11)

1. Bicchi C. Binello A. D'Amato A. Rubiolo P. Reliability of Van den Dool indices in the analysis of essential oils Journal of Chromatographic Science 37 1999 288-294
2. Domokos, J., Korány, K., Pálinkás, J., Perédi, J., Héthelyi, É., 2000. Examination of volatile and fatty oils of the seed of broad-leaved spignel (Peucedanum cervaria L). Proceedings of the XXV-Part 13, IHC, May. Acta Horticulturae 523, 97-104.
3. Ishihara K. Honma N. A novel device for the headspace trapping of volatiles: Studies with a model solution Journal of Food Composition and Analysis 5 1992 139-145
4. Kocsis N. Amtmann M. Mednyánszky Zs. Korány K. GC-MS investigation of the aroma compounds of Hungarian red paprika (Capsicum annuum) cultivars Journal of Food Composition and Analysis 15 2002 195-203
5. Kocsis N. Márkus F. Mednyánszky Zs. Amtmann M. Korány K. Recognition experiments of the vintage 1997 year hot and red paprika (Capsicum annuum L.) varieties grown in Kalocsa Acta Alimentaria 32 1 2003 61-73
6. Korány K. Amtmann M. Gas chromatography/mass spectrometry measurements in the investigation of pepper aroma structures Rapid Communications in Mass Spectrometry 11 1997 686-690
7. Korány K. Mednyánszky Zs. Amtmann M. Preliminary results of a recognition method visualizing the aroma and fragrance features Acta Alimentaria 29 2000 187-198
8. Kovács T. Kállay M. Korány K. Visualization of the gas chromatography/mass spectrometry data of Muscat Ottonel must and wine measurements International Journal of Horticultural Science 5 3-4 1999 16-21
9. Kováts E. Gas-chromatographysche charakterisierung organischer verbindungen. Teil 1: Retentionsindices aliphatischer Halogenide, Alkohole, Aldehyde und Ketone Helvetica Chimica Acta 41 1958 1915-1932
10. Mateo J. Aguirrezábal M. Domínguez C. Zumalacárregui H.M. Volatile compounds in Spanish paprika Journal of Food Composition and Analysis 10 1997 225-232
11. Van den Dool, H., Kratz, P.D., 1963. A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography. Journal of Chromatography 11, 463-471.