Food aroma compounds: Tools and techniques for detection

Food Engineering and Ingredients

Volumn 34, Issue 4, 2009, Pages 38-41

  Jeleń, Henryk H ^a   Majcher, Małgorzata ^a  

^a POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 70449378984     PISSN: 14712806     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (5)

1. Engel W, Bahr W, Schieberle P. Solvent Assisted Flavour Evaporation - a New Versatile Technique for the Careful and Direct Isolation of Aroma Compounds from Complex Food Matrices. Eur Food Res Technol 1999;209:237-241.
2. Grosch W. Detection of potent odourants in foods by aroma extract dilution analysis. Trends in Food Science & Technol 1993;4:68-73.
3. Majcher A M, Jeleñ H H. Identification of potent odourants formed during the preparation of extruded potato snacks: J Agric Food Chem 2005;53:6432-6437.
4. Sollner K, Schieberle P. Decoding the key aroma compounds of Hungarian type salami by molecular sensory science approach. J Agric Food Chem 2009;57:4319-4327.
5. Jeleñ H H, Mildner-Szkudlarz S, Jasiñska I, Wasowicz E. A headspace-SPME-MS method for monitoring rapeseed oil autooxidation. J Amer Oil Chem Soc 2007;84:509-517.