HS-SPME-GC-MS analysis of volatile aromatic compounds in alcohol related beverages made with mulberry fruits

Food Science and Biotechnology

Volumn 20, Issue 4, 2011, Pages 1021-1032

  Butkhup, Luchai ^a   Jeenphakdee, Montri ^a   Jorjong, Sujitar ^a   Samappito, Supachai ^a   Samappito, Wannee ^a   Chowtivannakul, Sawitree ^a  

^a MAHASARAKHAM UNIVERSITY   (Thailand)

Author keywords

headspace solid phase microextraction (HS SPME); mulberry fruit; odorant series; red wine; volatile compound

Indexed keywords

HEADSPACE SOLID PHASE MICROEXTRACTION; MULBERRY FRUIT; ODORANT SERIES; RED WINE; VOLATILE COMPOUNDS;

CHEMICAL COMPOUNDS; ESTERIFICATION; ESTERS; EXTRACTION; FRUITS; MICROCHANNELS; PHENOLS; PLANTS (BOTANY); SILICONES; VOLATILE ORGANIC COMPOUNDS; WINE;

VOLATILE FATTY ACIDS;

MORUS (ANGIOSPERM);

EID: 80053942397     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-011-0140-4     Document Type: Article

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