Profiling food volatiles by comprehensive two-dimensional ga schromatography coupled with mass spectrometry: Advanced fingerprinting approaches for comparative analysis of the volatile fraction of roasted hazelnuts (Corylus avellana L.) from different origins

Journal of Chromatography A

Volumn 1217, Issue 37, 2010, Pages 5848-5858

  Cordero, Chiara ^a   Liberto, Erica ^a   Bicchi, Carlo ^a   Rubiolo, Patrizia ^a   Schieberle, Peter ^b   Reichenbach, Stephen E ^c   Tao, Qingping ^d  

^a UNIVERSITY OF TURIN   (Italy)

^b DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

^c UNIVERSITY OF NEBRASKA LINCOLN   (United States)

^d GC Image LLC   (United States)

Author keywords

Comprehensive template matching fingerprinting; Corylus avellana L. volatile fraction; Fingerprint analysis; GC GC; Key aroma markers; Roasted hazelnut

Indexed keywords

COMPREHENSIVE TEMPLATE MATCHING FINGERPRINTING; FINGERPRINT ANALYSIS; KEY-AROMA MARKERS; ROASTED HAZELNUT; VOLATILE FRACTIONS;

CALCINATION; CHEMICAL COMPOUNDS; CHEMICAL SPECIATION; MASS SPECTROMETRY; PATTERN RECOGNITION; TEMPLATE MATCHING;

EXTRACTION;

ARTICLE; CONTROLLED STUDY; CORYLUS AVELLANA; FLAVOR; FOOD ANALYSIS; FOOD TEXTURE; GEOGRAPHIC DISTRIBUTION; HAZELNUT; HEAT TREATMENT; INTERMETHOD COMPARISON; MASS FRAGMENTOGRAPHY; NONHUMAN; PRIORITY JOURNAL; RELIABILITY; SOLID PHASE MICROEXTRACTION; VOLATILIZATION;

BIOLOGICAL MARKERS; CORYLUS; FOOD ANALYSIS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GEOGRAPHY; ITALY; ODORS; ORGANIC CHEMICALS; TERPENES; VOLATILE ORGANIC COMPOUNDS;

CORYLUS; CORYLUS AVELLANA;

EID: 77955923220     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.chroma.2010.07.006     Document Type: Article

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