Chemical and sensory characterisation of aroma of Viburnum opulus fruits by solid phase microextraction-gas chromatography-olfactometry

Food Chemistry

Volumn 132, Issue 2, 2012, Pages 717-723

  Kraujalyt, Vilma ^a   Leitner, Erich ^b   Venskutonis, Petras Rimantas ^a  

^a KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

^b GRAZ UNIVERSITY OF TECHNOLOGY   (Austria)

Author keywords

Berry fruits; Odour active compounds; Viburnum opulus; Volatile compounds

Indexed keywords

2-OCTANONE; ACTIVE COMPONENTS; ACTIVE COMPOUNDS; DETECTION FREQUENCY; HEADSPACE VOLATILES; SOLID-PHASE; SOLID-PHASE MICROEXTRACTION; VIBURNUM OPULUS; VOLATILE COMPOUNDS;

ESSENTIAL OILS; EXTRACTION; FRAGRANCES; FRUITS; MASS SPECTROMETRY; VALUE ENGINEERING; VOLATILE ORGANIC COMPOUNDS;

GAS CHROMATOGRAPHY;

2 BUTANONE; 2 METHYL BUTANOIC ACID; 2 OCTANOL; 2 OCTANONE; 3 METHYL BUTANOIC ACID; ACETIC ACID; ALCOHOL; BUTYRIC ACID; CARYOPHYLLENE; CINEOLE; DECANOIC ACID ETHYL ESTER; HEXANAL; ISOBUTANOL; LINALOOL; PROPANOL; TERPINEOL; UNCLASSIFIED DRUG; VOLATILE AGENT;

AROMA; ARTICLE; BERRY; CHEMICAL ANALYSIS; CULTIVAR; FREQUENCY ANALYSIS; FRUIT; GAS CHROMATOGRAPHY; MASS FRAGMENTOGRAPHY; NONHUMAN; SENSORY ANALYSIS; SOLID PHASE MICROEXTRACTION; VIBURNUM OPULUS;

VIBURNUM OPULUS;

EID: 84855686338     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.11.007     Document Type: Article

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