Comparison of Isolation Methods for the Determination of Important Aroma Compounds in Black Currant (Ribes nigrum L.) Juice, Using Nasal Impact Frequency Profiling

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 6, 2004, Pages 1647-1652

  Varming, Camilla ^a   Petersen, Mikael A ^a   Poll, Leif ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Aroma isolation method; Black currant juice aroma; GC MS; GC olfactometry; NIF; SNIF

Indexed keywords

FLAVORING AGENT;

ARTICLE; BLACK CURRANT; CHEMICAL COMPOSITION; GAS CHROMATOGRAPHY; INTERMETHOD COMPARISON; ISOLATION PROCEDURE; NONHUMAN; ODOR; OLFACTOMETRY; REACTION ANALYSIS; SOLVENT EXTRACTION;

BEVERAGES; CHROMATOGRAPHY, GAS; ESTERS; FRUIT; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; RIBES; SMELL; TERPENES; VOLATILIZATION;

RIBES HUDSONIANUM; RIBES NIGRUM;

EID: 1642398231     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf035133t     Document Type: Article

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