Identification of aroma-active compounds in 'wonderful' pomegranate fruit using solvent-assisted flavour evaporation and headspace solid-phase micro-extraction methods

European Food Research and Technology

Volumn 235, Issue 2, 2012, Pages 277-283

  Mayuoni kirshinbaum, Lina ^a,c   Tietel, Zipora ^a   Porat, Ron ^a   Ulrich, Detlef ^b  

^a VOLCANI CENTER   (Israel)

^b INSTITUTE FOR EPIDEMIOLOGY AND PATHOGEN DIAGNOSTICS   (Germany)

^c HEBREW UNIVERSITY OF JERUSALEM   (Israel)

Author keywords

Aroma; Flavour; Gas chromatography olfactometry; Pomegranate

Indexed keywords

2(5H)-FURANONE; 2-ETHYLHEXANOL; AROMA; AROMA ACTIVES; CARYOPHYLLENE; CHEMICAL CLASS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GAS CHROMATOGRAPHY-OLFACTOMETRY; GC-MS ANALYSIS; HEADSPACES; HEXANAL; HS-SPME; IMPACT FREQUENCY; POMEGRANATE; POMEGRANATE JUICES; SOLID-PHASE MICROEXTRACTION; STIR BAR SORPTIVE EXTRACTION; VOLATILE CONSTITUENTS;

ALDEHYDES; ESSENTIAL OILS; EVAPORATION; FLAVORS; GAS CHROMATOGRAPHY; OLEFINS; PHASE TRANSITIONS; VOLATILE ORGANIC COMPOUNDS;

FRUITS;

BASIDIOMYCOTA; LYTHRACEAE; MALUS X DOMESTICA; PRUNUS DULCIS;

EID: 84864344228     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1757-0     Document Type: Article

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