Analysis of roasted and unroasted Pistacia terebinthus volatiles using direct thermal desorption-GCxGC-TOF/MS

Food Chemistry

Volumn 129, Issue 3, 2011, Pages 1258-1264

  Gogus, F ^a   Ozel, M Z ^b   Kocak, D ^a   Hamilton, J F ^b   Lewis, A C ^b  

^a GAZIANTEP UNIVERSITY   (Turkey)

^b UNIVERSITY OF YORK   (United Kingdom)

Author keywords

Direct thermal desorption; GCxGC TOF MS; Pistacia terebinthus; Roasting; Volatiles

Indexed keywords

DIRECT THERMAL DESORPTION; GCXGC-TOF/MS; PISTACIA TEREBINTHUS; ROASTING; VOLATILES;

BENZENE; FRUITS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; SURFACE CHEMISTRY; THERMAL DESORPTION; VOLATILE ORGANIC COMPOUNDS;

CALCINATION;

2 CARENE; 2 HEPTANONE; 2 METHYL ETHYL ESTER BUTANOIC ACID; 2 METHYLBUTANAL; 2,3 BUTANEDIOL; 2,3 PENTADIONE; 3 METHYL 2(5H)FURANONE; 5 HYDROXYMETHYLFURFURAL; 5 METHYLFURFURAL; ACETIC ACID; ALCOHOL; BETA PINENE; CARYOPHYLLENE; DIMETHYLMETOXYFURANONE; FURFURAL; GAMMA MUUROLENE; HEPTYL ALDEHYDE; HEXANAL; HEXANONE; HYDROXYACETONE; ISOPENTYL ALCOHOL; ISOVALERALDEHYDE; LIMONENE; METHYLPYRAZINE; PARA XYLENE; PINENE; PYRIDINE; PYRROLE; UNCLASSIFIED DRUG; UNINDEXED DRUG; VOLATILE AGENT;

ARTICLE; CHEMICAL ANALYSIS; DESORPTION; DIRECT THERMAL DESORPTION; FOOD PROCESSING; FRUIT; GAS CHROMATOGRAPHY; MEDICINAL PLANT; NONHUMAN; ODOR; PISTACIA TEREBINTHUS; ROASTING; TURKEY (REPUBLIC);

PISTACIA TEREBINTHUS;

EID: 79960182782     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.003     Document Type: Article

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