Solvent assisted flavour evaporation - A new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices

European Food Research and Technology

Volumn 209, Issue 3-4, 1999, Pages 237-241

  Engel, Wolfgang ^a   Bahr, Wolfgang ^b   Schieberle, Peter ^a  

^a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

^b Glasbläserei Bahr   (Germany)

Author keywords

4 Hydroxy 2,5 dimethyl 3(2H) furanone; Flavour isolation; High vacuum transfer; Solvent assisted flavour evaporation; Stable isotope dilution analysis

Indexed keywords

EID: 2142814460     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050486     Document Type: Article

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