Selected ion flow tube-mass spectrometry for absolute quantification of aroma compounds in the headspace of dry fermented sausages

Analytical Chemistry

Volumn 82, Issue 13, 2010, Pages 5819-5829

  Olivares, Alicia ^a   Dryahina, Kseniya ^b   Navarro, José Luis ^a   Flores, Mónica ^a   Smith, David ^c   Španěl, Patrik ^b  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b J HEYROVSKÝ INSTITUTE OF PHYSICAL CHEMISTRY   (Czech Republic)

^c KEELE UNIVERSITY   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

2-BUTANONE; ABSOLUTE QUANTIFICATION; AROMA COMPOUNDS; BUTANAL; CONCENTRATION OF; DIMETHYL DISULFIDES; DRY FERMENTED SAUSAGE; ETHYL FORMATE; FAT CONTENTS; FERMENTED SAUSAGES; HEADSPACES; HEXANAL; HEXANOIC ACIDS; MEAT INDUSTRY; MEAT PRODUCTS; PROCESSING TIME; RAPID CONTROL; REAL-TIME QUANTIFICATION; SELECTED ION FLOW TUBES; SENSORY QUALITIES; SIFT-MS; TRACE GAS; VOLATILE AROMA COMPOUNDS; VOLATILE COMPOUNDS;

ETHANOL; FATTY ACIDS; KETONES; MASS SPECTROMETRY; VOLATILE ORGANIC COMPOUNDS;

MEATS;

ALCOHOL DERIVATIVE; ALDEHYDE; KETONE; SULFUR DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; MASS SPECTROMETRY; MEAT; METHODOLOGY; ANALYSIS; PROCEDURES;

ALCOHOLS; ALDEHYDES; KETONES; MASS SPECTROMETRY; MEAT PRODUCTS; SULFUR COMPOUNDS; VOLATILE ORGANIC COMPOUNDS;

EID: 77954201463     PISSN: 00032700     EISSN: None     Source Type: Journal    
DOI: 10.1021/ac1009723     Document Type: Article

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