Novel approach for the determination of volatile compounds in processed onion by headspace gas chromatography-mass spectrometry (HS GC-MS)

Talanta

Volumn 103, Issue , 2013, Pages 137-144

  Colina Coca, Clara ^a   González Peña, Diana ^a   Vega, Estela ^a   De Ancos, Begoña ^a   Sánchez Moreno, Concepción ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Headspace GC MS; High pressure processing; Onion; Scan mode; SIM mode; Sulfides; Volatile compounds

Indexed keywords

BIOACTIVITY; DRUG PRODUCTS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; SULFUR COMPOUNDS;

HEADSPACE GC-MS; HIGH PRESSURE PROCESSING; ONION; SCAN MODE; SULFIDES; VOLATILE COMPOUNDS;

VOLATILE ORGANIC COMPOUNDS;

SULFUR DERIVATIVE; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; MASS FRAGMENTOGRAPHY; ONION; PRESSURE;

GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ONIONS; PRESSURE; SULFUR COMPOUNDS; VOLATILE ORGANIC COMPOUNDS;

EID: 84878438235     PISSN: 00399140     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.talanta.2012.10.022     Document Type: Article

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