Application of Solid Phase-Microextraction (SPME) and Electronic Nose Techniques to Differentiate Volatiles of Sesame Oils Prepared with Diverse Roasting Conditions

Journal of Food Science

Volumn 76, Issue 1, 2011, Pages

  Park, Min Hee ^a   Jeong, Min Kyu ^a   Yeo, JuDong ^a   Son, Hee Jin ^b   Lim, Chae Lan ^b   Hong, Eun Jeung ^b   Noh, Bong Soo ^b   Lee, JaeHwan ^a  

^a Seoul National University of Science and Technology   (South Korea)

^b Seoul Women University   (South Korea)

Author keywords

Electronic nose analyses; Headspace volatiles; Roasting condition; Sesame oil; SPME

Indexed keywords

DRUG DERIVATIVE; FURAN DERIVATIVE; FURFURAL; PYRAZINE DERIVATIVE; SESAME SEED OIL; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; ELECTROCHEMICAL ANALYSIS; EVALUATION; FOOD HANDLING; HEAT; MASS FRAGMENTOGRAPHY; MASS SPECTROMETRY; METHODOLOGY; ODOR; PLANT SEED; PRINCIPAL COMPONENT ANALYSIS; SESAME; SOLID PHASE MICROEXTRACTION; TIME;

ELECTROCHEMICAL TECHNIQUES; FOOD HANDLING; FURALDEHYDE; FURANS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HOT TEMPERATURE; MASS SPECTROMETRY; ODORS; PRINCIPAL COMPONENT ANALYSIS; PYRAZINES; SEEDS; SESAME OIL; SESAMUM; SOLID PHASE MICROEXTRACTION; TIME FACTORS; VOLATILE ORGANIC COMPOUNDS;

SESAMUM INDICUM;

EID: 78651421534     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01954.x     Document Type: Article

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