Fast Quantitative Determination of Aroma Volatile Constituents in Melon Fruits by Headspace-Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry

Food Analytical Methods

Volumn 4, Issue 2, 2011, Pages 141-149

  Verzera, A ^a   Dima, G ^a   Tripodi, G ^a   Ziino, M ^a   Lanza, C M ^b   Mazzaglia, A ^b  

^a UNIVERSITY OF MESSINA   (Italy)

^b UNIVERSITY OF CATANIA   (Italy)

Author keywords

Aroma volatiles; HS SPME GC MS; Melon fruit; Quantitative determination

Indexed keywords

AROMA COMPOUNDS; AROMA VOLATILES; CONCENTRATION RANGES; CUCUMIS MELO; ETHYL OCTANOATE; FRUIT QUALITY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY METHODS; HEADSPACE SOLID PHASE MICROEXTRACTION; HS-SPME/GC-MS; LIMITS OF QUANTIFICATION; LINEAR RETENTION INDICES; MASS SPECTRA; MELON FRUIT; MULTI VARIATE ANALYSIS; ODOR THRESHOLDS; QUANTITATIVE DATA; QUANTITATIVE DETERMINATIONS; REFERENCE DATA; SENSORY ANALYSIS; SENSORY DATA; STANDARD ADDITION; VOLATILE COMPOUNDS; VOLATILE CONSTITUENTS; VOLATILE FRACTIONS;

ESTERS; EXTRACTION; FRAGRANCES; FRUITS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; MULTIVARIANT ANALYSIS; ODORS; QUALITY CONTROL;

VOLATILE ORGANIC COMPOUNDS;

CUCUMIS; CUCUMIS MELO;

EID: 79955051246     PISSN: 19369751     EISSN: 1936976X     Source Type: Journal    
DOI: 10.1007/s12161-010-9159-z     Document Type: Article

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