Application of liquid chromatography-nuclear magnetic resonance spectroscopy for the identification of ethyldimethylpyrazine, a food flavouring agent

Food Additives and Contaminants

Volumn 23, Issue 12, 2006, Pages 1253-1259

  Sugimoto, Naoki ^a   Yomota, Chikako ^a   Furusho, Noriko ^a   Sato, Kyoko ^a   Yamazaki, Takeshi ^a   Tanamoto, Kenichi ^a  

^a NATIONAL INSTITUTE OF HEALTH SCIENCES   (Japan)

Author keywords

Dimethylethylpyrazine; Flavouring agent; Food additive; GC MS; LC MS; LC NMR

Indexed keywords

ETHYLDIMETHYLPYRAZINE; FLAVORING AGENT; ION; PYRAZINE DERIVATIVE; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL COMPOSITION; CHEMICAL PROCEDURES; GAS CHROMATOGRAPHY; ISOMER; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MOLECULE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PRIORITY JOURNAL; STRUCTURE ANALYSIS;

CHROMATOGRAPHY, LIQUID; FLAVORING AGENTS; FOOD ADDITIVES; FOOD ANALYSIS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; MAGNETIC RESONANCE SPECTROSCOPY; PHEROMONES; PYRAZINES;

EID: 33751332315     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030600871168     Document Type: Article

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