Selection of a representative extraction method for the analysis of odourant volatile composition of French cider by GC-MS-O and GC × GC-TOF-MS

Food Chemistry

Volumn 131, Issue 4, 2012, Pages 1561-1568

  Villire, Angélique ^a,b   Arvisenet, Gaëlle ^a,b   Lethuaut, Laurent ^a,b   Prost, Carole ^a,b   Sérot, Thierry ^a,b  

^a Universite de Nantes   (France)

^b Laboratoire d'Acoustique Environnementale   (France)

Author keywords

Alcoholic beverage; Cider; Comprehensive 2D GC; Dynamic headspace; Extract representativeness; Odourant compounds; Olfactometry; Purge and trap; SPME

Indexed keywords

ALCOHOLIC BEVERAGES; CIDER; COMPREHENSIVE 2D-GC; DYNAMIC HEADSPACE; EXTRACT REPRESENTATIVENESS; ODOURANT COMPOUNDS; OLFACTOMETRY; PURGE-AND-TRAP; SPME;

BEVERAGES; ETHANOL; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; ODORS; VOLATILE ORGANIC COMPOUNDS;

GAS CHROMATOGRAPHY;

1 OCTEN 3 ONE; 2 METHYLBUTYRIC ACID; 2 METHYLBUTYRIC ACID ETHYL ESTER; 2 PHENYLETHYL ACETATE; BUTYRIC ACID ETHYL ESTER; ETHYL 2 METHYLPROPANOATE; ETHYL DODECANOATE 2 PHENYLETHANOL; HEXANOIC ACID ETHYL ESTER; ISOPENTYL ALCOHOL; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTICLE; CHEMICAL COMPOSITION; CIDER; EXTRACTION; MASS FRAGMENTOGRAPHY; OLFACTOMETRY; TIME OF FLIGHT MASS SPECTROMETRY;

EID: 81855207564     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.10.008     Document Type: Article

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