Comparative study of extraction techniques for determination of garlic flavor components by gas chromatography-mass spectrometry

Analytical and Bioanalytical Chemistry

Volumn 377, Issue 4, 2003, Pages 749-756

  Lee, Sun Neo ^a   Kim, Nam Sun ^a   Lee, Dong Sun ^a  

^a Seoul Women University   (South Korea)

Author keywords

Flavor; Garlic; GC MS; Headspace solid phase microextraction (HS SPME); Simultaneous distillation and solvent extraction (SDE); Solid phase trapping solvent extraction (SPTE); Steam distillation (SD)

Indexed keywords

DISTILLATION; EXTRACTION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; PYROLYSIS; SUPERCRITICAL FLUID EXTRACTION;

FIBER COATINGS; GARLIC FLAVOR; SHALLOTS; SILOXANE;

FLAVORS;

ALLIUM SATIVUM;

FLAVORING AGENT; SOLVENT;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; GARLIC; MASS FRAGMENTOGRAPHY; METHODOLOGY; REPRODUCIBILITY; STANDARD;

FLAVORING AGENTS; GARLIC; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; REPRODUCIBILITY OF RESULTS; SOLVENTS;

EID: 1842586098     PISSN: 16182642     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00216-003-2163-z     Document Type: Article

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