Influence of technological processing on apple aroma analysed by high resolution gas chromatography-mass spectrometry and on-line gas chromatography-combustion/pyrolysis-isotope ratio mass spectrometry

Food Chemistry

Volumn 98, Issue 2, 2006, Pages 269-276

  Elss, Sandra ^a   Preston, Christina ^a   Appel, Markus ^a   Heckel, Frank ^a   Schreier, Peter ^a  

^a UNIVERSITY OF WÜRZBURG   (Germany)

Author keywords

13C 12C ratio, 2H 1H ratio; Apple; Aroma profile; HRGC C P IRMS; HRGC MS; Isotope ratio mass spectrometry; Technological processing

Indexed keywords

ACETIC ACID DERIVATIVE; ALCOHOL DERIVATIVE; BUTANOL; BUTYL ACETATE; FLAVORING AGENT; FURFURAL; HEXANOL; HEXENOL; HEXOBARBITAL; ISOPENTYL ALCOHOL; UNCLASSIFIED DRUG;

APPLE JUICE; AROMA; ARTICLE; CAPILLARY GAS CHROMATOGRAPHY; FOOD ANALYSIS; MASS SPECTROMETRY; PROCESS TECHNOLOGY; PYROLYSIS;

MALUS X DOMESTICA;

EID: 33644967432     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.06.011     Document Type: Article

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