Determining aroma-active compounds in Kama flour using SPME-GC/MS and GC-olfactometry

Flavour and Fragrance Journal

Volumn 26, Issue 2, 2011, Pages 122-128

  Kaseleht, Kristel ^a,b   Leitner, Erich ^c   Paalme, Toomas ^a,b  

^a TALLINN UNIVERSITY OF TECHNOLOGY   (Estonia)

^b Competence Center of Food and Fermentation Technologies ^*  (Estonia)

^c GRAZ UNIVERSITY OF TECHNOLOGY   (Austria)

Author keywords

Aroma analysis; Aroma active compounds; GC olfactometry; Kama flour; Pyrazines; SPME

Indexed keywords

AROMA ANALYSIS; AROMA-ACTIVE COMPOUNDS; GC-OLFACTOMETRY; KAMA FLOUR; PYRAZINES; SPME;

CHROMATOGRAPHY; EXTRACTION; MASS SPECTROMETRY; SUGARS;

CALCINATION;

1 OCTEN 3 OL; FLAVORING AGENT; HEXANAL;

AROMA; ARTICLE; FLOUR; GAS CHROMATOGRAPHY; GLYCATION; HUMAN; MASS SPECTROMETRY; NOSE; OLFACTOMETRY; SOLID PHASE MICROEXTRACTION;

HORDEUM; PISUM SATIVUM; SECALE CEREALE; TRITICUM AESTIVUM;

EID: 79951844989     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.2032     Document Type: Article

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