Analysis of the volatile fraction of "Pesto Genovese" by headspace sorptive extraction (HSSE)

Food Chemistry

Volumn 105, Issue 3, 2007, Pages 1228-1235

  Salvadeo, Paola ^a   Boggia, Raffaella ^a   Evangelisti, Filippo ^a   Zunin, Paola ^a  

^a UNIVERSITY OF GENOA   (Italy)

Author keywords

Basil; Headspace sorptive extraction; Pasta sauce; Pesto genovese; Traditional ingredients; Volatile fraction

Indexed keywords

OLIVE OIL; VOLATILE AGENT;

ARTICLE; BASIL; CHEESE; EXTRACTION; FOOD ANALYSIS; FOOD COMPOSITION; GARLIC; HEADSPACE SORPTIVE EXTRACTION; PINE; WALNUT;

ALLIUM SATIVUM; JUGLANS; OCIMUM;

EID: 34447523996     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.02.036     Document Type: Article

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