Characterisation of aroma active compounds of Spanish saffron by gas chromatography-olfactometry: Quantitative evaluation of the most relevant aromatic compounds

Food Chemistry

Volumn 127, Issue 4, 2011, Pages 1866-1871

  Culleré, Laura ^a   San Juan, Felipe ^a   Cacho, Juan ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Active aroma compounds; GC olfactometry; Isophorone; Multidimensional chromatography; Saffron; Safranal

Indexed keywords

AROMA COMPOUNDS; GC-OLFACTOMETRY; ISOPHORONES; MULTIDIMENSIONAL CHROMATOGRAPHY; SAFFRON; SAFRANAL;

AROMATIC COMPOUNDS; AROMATIZATION; CHROMATOGRAPHIC ANALYSIS; FRAGRANCES; GAS CHROMATOGRAPHY; RESINS;

FOOD ADDITIVES;

1 OCTEN 3 ONE; 2 HYDROXY 4,4,5 TRIMETHYL 2,5 CYCLHEXADIEN 1 ONE; 2 NONENAL; 2,3 BUTANEDIONE; 2,4 DECADIENAL; 2,4 NONADIENAL; 2,6 NONADIENAL; 6 METHYL 5 HEPTEN 2 ONE; ACETIC ACID; AROMATIC COMPOUND; BUTYRIC ACID; FURANEOL; HEXANAL; HOMOFURANEOL; ISOPHORONE; ISOVALERIANIC ACID; OCTANAL; PHENETHYL ALCOHOL; SAFRANAL; UNCLASSIFIED DRUG; VOLATILE ORGANIC COMPOUND;

ACCURACY; ARTICLE; CHEMICAL ANALYSIS; CHEMICAL PARAMETERS; GAS CHROMATOGRAPHY; HERB; LIMIT OF DETECTION; METHODOLOGY; MODIFIED FREQUENCY VALUE; MOLECULE; NONHUMAN; OLFACTOMETRY; QUANTITATIVE ANALYSIS; SAFFRON; SENSITIVITY ANALYSIS; SOLID PHASE MICROEXTRACTION; SPAIN; VARIETAS;

EID: 79953170851     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.02.015     Document Type: Article

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