Pulp aroma compounds of untreated, boiled and roasted African pear [Dacryodes edulis (G. Don) H.J. Lam] fruits from Cameroon by HS-SPME analysis coupled with GC/FID and GC/MS

European Food Research and Technology

Volumn 218, Issue 1, 2003, Pages 40-43

  Jirovetz, L ^a   Buchbauer, G ^a   Geissler, M ^b   Ngassoum, M B ^c   Parmentier, M ^d  

^a UNIVERSITY OF VIENNA   (Austria)

^b Shimadzu Germany ^*  (Germany)

^c UNIVERSITY OF NGAOUNDERE   (Cameroon)

^d UNIVERSITÉ DE LORRAINE   (France)

Author keywords

African pear; Gas chromatography mass spectrometry; Headspace solid phase microextraction; Pulp aroma compounds

Indexed keywords

AROMATIC COMPOUNDS; EXTRACTION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; PULP;

AFRICAN PEAR; HEADSPACE SOLID PHASE MICROEXTRACTION; PULP AROMA COMPOUNDS;

FRUITS;

AROMATIC COMPOUNDS; CAMEROON; EXTRACTION; FRUITS; GAS CHROMATOGRAPHY; MASS SPECTROMETERS; PULPS; PYRUS;

DACRYODES EDULIS; PYRUS COMMUNIS;

EID: 21144453586     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0823-z     Document Type: Article

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