Analysis of volatile compounds from a malting process using headspace solid-phase micro-extraction and GC-MS

Food Research International

Volumn 51, Issue 2, 2013, Pages 783-789

  Dong, Liang ^a,b   Piao, Yongzhe ^c   Zhang, Xiao ^d   Zhao, Changxin ^b   Hou, Yingmin ^b   Shi, Zhongping ^a  

^a JIANGNAN UNIVERSITY   (China)

^b DALIAN POLYTECHNIC UNIVERSITY   (China)

^c DALIAN NATIONALITIES UNIVERSITY   (China)

^d Ganjingzi District Center for Disease Control and Prevention of Dalian   (China)

Author keywords

Barley; GC MS; Malt; Malting; Solid phase microextraction; Volatile compounds

Indexed keywords

BARLEY; GC-MS; MALT; MALTING; SOLID-PHASE MICROEXTRACTION; VOLATILE COMPOUNDS;

ALDEHYDES; AROMATIC COMPOUNDS; CALCINATION; ENZYMES; KETONES; ORGANIC ACIDS; ORGANIC POLLUTANTS;

VOLATILE ORGANIC COMPOUNDS;

EID: 84874417930     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.01.052     Document Type: Article

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