Analysis of black mulberry volatiles using GCxGC-TOF/MS

International Journal of Food Properties

Volumn 14, Issue 1, 2011, Pages 29-36

  Gogus F ^a   Lewis, A C ^b   Ozel M Z ^b,c  

^a GAZIANTEP UNIVERSITY   (Turkey)

^b UNIVERSITY OF YORK   (United Kingdom)

^c PAMUKKALE UNIVERSITY   (Turkey)

Author keywords

Direct thermal desorption; Drying; GCxGC TOF MS; Mulberry; Volatiles

Indexed keywords

2-BUTANONE; BUTANEDIOL; DIRECT THERMAL DESORPTION; DRYING TECHNIQUE; ETHYL LINOLENATE; GCXGC-TOF/MS; HEXANOL; HOT AIR; MORUS NIGRA; MULBERRY; NUMBER OF COMPONENTS; PROPANEDIOLS; TIME OF FLIGHT MASS SPECTROMETRY; VOLATILE CONSTITUENTS; VOLATILE FRACTIONS; VOLATILES;

ACETIC ACID; DRYING; KETONES; MASS SPECTROMETRY; RADIO WAVES; SURFACE CHEMISTRY; THERMAL DESORPTION; VOLATILE ORGANIC COMPOUNDS;

CURING;

MORUS (ANGIOSPERM); MORUS NIGRA;

EID: 78650675956     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942910903125276     Document Type: Article

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