Volatile fingerprinting of chestnut flours from traditional Emilia Romagna (Italy) cultivars

Food Chemistry

Volumn 134, Issue 2, 2012, Pages 662-668

  Cirlini, M ^a   Dall'Asta, C ^a   Silvanini, A ^a   Begh, D ^a   Fabbri, A ^a   Galaverna, G ^a   Ganino, T ^a  

^a UNIVERSITY OF PARMA   (Italy)

Author keywords

Castanea sativa Mill.; GC MS; HS SPME; Volatile fraction

Indexed keywords

CASTANEA SATIVA; DESCRIPTORS; FRESH FRUITS; GC-MS; HEAD-SPACE SOLID-PHASE MICROEXTRACTION; HEXANAL; HS-SPME; MILLING PROCESS; VOLATILE COMPOUNDS; VOLATILE EVOLUTION; VOLATILE FRACTIONS; VOLATILE PROFILE;

ALDEHYDES; GAS CHROMATOGRAPHY; KETONES; MASS SPECTROMETRY; OLEFINS; VOLATILE ORGANIC COMPOUNDS;

FRUITS;

ALCOHOL; ALDEHYDE; FURAN; HEXANAL; KETONE; TERPENE; VOLATILE AGENT;

ARTICLE; CHESTNUT; CONTROLLED STUDY; CULTIVAR; FLOUR; ITALY; NONHUMAN; SOLID PHASE MICROEXTRACTION;

ALDEHYDES; FAGACEAE; FLOUR; ITALY; ODORS; SEEDS; VOLATILE ORGANIC COMPOUNDS;

CASTANEA SATIVA; EMILIA;

EID: 84860270083     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.02.151     Document Type: Article

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