Analysis of volatile composition of toasted and non-toasted commercial chips by GC-MS after an accelerated solvent extraction method

International Journal of Food Science and Technology

Volumn 47, Issue 4, 2012, Pages 816-826

  Alañón, María Elena ^a   Díaz Maroto, María Consuelo ^a   Pérez Coello, María Soledad ^a  

^a UNIVERSITY OF CASTILLA LA MANCHA   (Spain)

Author keywords

Accelerated solvent extraction; Gas chromatography mass spectrometry; Oak chips; Toasting process; Volatile compounds

Indexed keywords

ACCELERATED SOLVENT EXTRACTION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; OAK CHIPS; TOASTING PROCESS; VOLATILE COMPOUNDS;

GAS CHROMATOGRAPHY; SOLVENTS; VOLATILE ORGANIC COMPOUNDS;

SOLVENT EXTRACTION;

QUERCUS ALBA; QUERCUS PETRAEA;

EID: 84858708559     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2011.02914.x     Document Type: Article

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