Determination of volatile compounds in different hop Varieties by headspace-trap GC/MS-in comparison with conventional hop essential oil analysis

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 11, 2012, Pages 2785-2792

  Aberl, Anita ^a   Coelhan, Mehmet ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

gas chromatography mass spectrometry; headspace trap; hop; hop essential oil; Humulus lupulus L.

Indexed keywords

CARYOPHYLLENE OXIDE; DETECTION LIMITS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEADSPACES; HIGHLY SENSITIVE; HOP; HUMULUS LUPULUS L.; MINIMAL SAMPLE; SMALL SAMPLES; STEAM DISTILLATION; STRONG CORRELATION; THERMOLABILE COMPOUNDS; VOLATILE COMPOUNDS; VOLATILE CONSTITUENTS;

CHEMICAL ANALYSIS; DISTILLATION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; VOLATILE ORGANIC COMPOUNDS;

ESSENTIAL OILS;

ESSENTIAL OIL; VEGETABLE OIL;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; HUMULUS; MASS FRAGMENTOGRAPHY; METHODOLOGY;

GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMULUS; OILS, VOLATILE; PLANT OILS;

HUMULUS; HUMULUS LUPULUS;

EID: 84858759780     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf205002p     Document Type: Article

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