Testing of microencapsulated flavours by electronic nose and SPME-GC

Food Chemistry

Volumn 92, Issue 1, 2005, Pages 45-54

  Baranauskiene, Renata ^a   Venskutonis, Petras Rimantas ^a   Galdikas, Algirdas ^b   Senuliene, Daiva ^b   Šetkus, Arunas ^b  

^a KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

^b CENTER FOR PHYSICAL SCIENCES AND TECHNOLOGY   (Lithuania)

Author keywords

Cassia; Electronic nose; Essential oil; Gas sensors; GC; GC MS; Headspace; Microencapsulation; Oregano; SPME; Thyme

Indexed keywords

ESSENTIAL OIL; METAL OXIDE; THYME OIL; VOLATILE AGENT;

ANALYTIC METHOD; AROMA; ARTICLE; ELECTRONICS; FLAVOR; GAS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; MATERIAL COATING; MICROENCAPSULATION; ODOR; OREGANO; SENNA; SENSOR; SOLID PHASE MICROEXTRACTION; THYME;

CASSIA; ORIGANUM VULGARE; THYMUS VULGARIS;

EID: 13844267679     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.06.048     Document Type: Article

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