Quality Control: Analytical Methods: Stable Isotope Ratio Analysis in Quality Control of Flavourings

Flavourings: Production, Composition, Applications, Regulations, Second Edition

Volumn , Issue , 2007, Pages 602-663

  Schmidt, H L ^a   Werner, R A ^b   Rossmann A ^c   Mosandl, A ^d   Schreier, P ^e  

^a Prielhofweg 2   (Germany)

^b ETH ZURICH   (Switzerland)

^c ISOLAB GMBH   (Germany)

^d GOETHE UNIVERSITY   (Germany)

^e UNIVERSITY OF WÜRZBURG   (Germany)

Author keywords

Analytical methods; Flavour industry; Flavourings; Quality control; Sensory analysis; Stable isotope ratio analysis

Indexed keywords

EID: 47049129139     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9783527611454.ch6a     Document Type: Chapter

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364. E. Brenna, G. Fronza, C. Fuganti, F.G. Gatti, M. Pinciroli, S. Serra (2004): Differentiation of extractive and synthetic salicin: The 2H aromatic pattern of natural 2-hydroxybenzyl alcohol. J. Agric. Food Chem. 52, 7747-7751
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