Solid-phase microextraction for determining twelve orange flavour compounds in a model beverage emulsion

Phytochemical Analysis

Volumn 19, Issue 5, 2008, Pages 429-437

  Mirhosseini, Hamed ^a   Tan, Chin Ping ^a   Yusof, Salmah ^b   Hamid, Nazimah Sheikh Abdul ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b UNIVERSITI SAINS ISLAM MALAYSIA   (Malaysia)

Author keywords

Centralcomposite design; Extraction efficiency; Fractional factorial design; Headspace analysis; Orange beverage emulsion; Solid phase microextraction

Indexed keywords

CITRUS FRUITS; EFFICIENCY; EMULSIFICATION; EXTRACTION; GAS CHROMATOGRAPHY; MONOTERPENES; SCREENING; SILICONES; VOLATILE ORGANIC COMPOUNDS;

BEVERAGE EMULSIONS; CENTRALCOMPOSITE DESIGN; ETHYL BUTYRATE; ETHYL-ACETATE; EXTRACTION EFFICIENCIES; FRACTIONAL FACTORIAL DESIGNS; HEADSPACE ANALYSIS; ORANGE BEVERAGE EMULSION; SOLID-PHASE MICROEXTRACTION; VOLATILE FLAVOR COMPOUNDS;

SODIUM CHLORIDE;

ACETALDEHYDE; ACETIC ACID ETHYL ESTER; BETA PINENE; BUTYRIC ACID ETHYL ESTER; CITRAL; DECANAL; DIMETICONE; FLAVORING AGENT; LIMONENE; LINALOOL; MYRCENE; OCTANAL; PINENE; SODIUM CHLORIDE; TERPINENE; UNCLASSIFIED DRUG; VOLATILE AGENT;

ACCURACY; ADSORPTION; ARTICLE; BEVERAGE; CHEMICAL ANALYSIS; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; DILUTION; EMULSION; FACTORIAL DESIGN; GAS CHROMATOGRAPHY; PROCESS OPTIMIZATION; SOLID PHASE MICROEXTRACTION; TEMPERATURE;

EID: 53549104992     PISSN: 09580344     EISSN: 10991565     Source Type: Journal    
DOI: 10.1002/pca.1068     Document Type: Article

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