A new approach to studying sponge cake aroma after storage in treated paper and plastic packaging by direct gas chromatography-olfactometry (D-GC-O)

Flavour and Fragrance Journal

Volumn 22, Issue 4, 2007, Pages 255-264

  Dury Brun, Cécile ^a   Fournier, Nicole ^b   Pernin, Karine ^b   Guichard, Elisabeth ^b   Voilley, Andrée ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

Author keywords

Aroma compound; Olfactometry; Packaging; Solid food matrix; SPME; Storage; Transfer

Indexed keywords

AROMA COMPOUND; OLFACTOMETRY; PLASTIC PACKAGING; SOLID FOOD MATRIX;

FLAVORS; FOOD PRODUCTS; GAS CHROMATOGRAPHY; PACKAGING; PAPER; PLASTICS;

FRAGRANCES;

PLASTIC;

AROMA; ARTICLE; CHEMICAL STRUCTURE; FILM; FLAVOR; FOOD PACKAGING; GAS CHROMATOGRAPHY; HIGH TEMPERATURE; ODOR; OLFACTOMETRY; PAPER; PHYSICAL CHEMISTRY; STORAGE;

FLAVOR; FOOD; FOOD WRAP PAPERS; GAS CHROMATOGRAPHY; ODORS; PACKAGING; PLASTIC CONTAINERS;

EID: 34447572954     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.1788     Document Type: Article

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