Solid-phase microextraction and gas chromatography-mass spectrometry of volatile compounds from avocado puree after microwave processing

Journal of Chromatography A

Volumn 1036, Issue 1, 2004, Pages 87-90

  López, Mercedes G ^a   Guzman G R ^b   Dorantes, A L ^b  

^a DEPARTAMENTO DE FÍSICA   (Mexico)

^b INSTITUTO POLITÉCNICO NACIONAL   (Mexico)

Author keywords

Avocado; Food analysis; Response surface; Volatile organic compounds

Indexed keywords

FLAVORS; LIPIDS; MASS SPECTROMETRY; OXIDATION; VOLATILE ORGANIC COMPOUNDS;

SOLID-PHASE MICROEXTRACTION; VEGETABLES;

GAS CHROMATOGRAPHY;

ALCOHOL; ALDEHYDE; ESTRAGOLE; FLAVORING AGENT; KETONE; TERPENOID; VOLATILE AGENT;

AVOCADO; CONFERENCE PAPER; GAS CHROMATOGRAPHY; LIPID OXIDATION; MASS SPECTROMETRY; MICROWAVE RADIATION; PH; PLANT LEAF; PRIORITY JOURNAL; SOLID PHASE MICROEXTRACTION; STATISTICAL ANALYSIS;

GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HYDROGEN-ION CONCENTRATION; MICROWAVES; PERSEA; VOLATILIZATION;

PERSEA AMERICANA;

EID: 1842638580     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.chroma.2004.03.020     Document Type: Conference Paper

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