HS-SPME GC/MS characterization of volatiles in raw and dry-roasted almonds (Prunus dulcis)

Food Chemistry

Volumn 151, Issue , 2014, Pages 31-39

  Xiao, Lu ^a   Lee, Jihyun ^a   Zhang, Gong ^a   Ebeler, Susan E ^a   Wickramasinghe, Niramani ^b   Seiber, James ^a   Mitchell, Alyson E ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b UNIVERSITY OF PERADENIYA   (Sri Lanka)

Author keywords

Almond; HS SPME GC MS; Profiles; Raw; Roasted; Volatiles

Indexed keywords

ALDEHYDES; CHAINS; CHROMATOGRAPHIC ANALYSIS; PROPANOL;

ALMOND; HS-SPME; PROFILES; RAW; ROASTED; VOLATILES;

CALCINATION;

ALCOHOL DERIVATIVE; ALDEHYDE; BENZALDEHYDE; HETEROCYCLIC COMPOUND; ISOBUTANOL; ISOPENTYL ALCOHOL; PHENETHYL ALCOHOL; PYRAZINE DERIVATIVE; SULFUR; VOLATILE AGENT; VOLATILE ORGANIC COMPOUND;

ALMOND; ARTICLE; CHEMICAL COMPOSITION; CONCENTRATION (PARAMETERS); EXTRACTION; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; MASS FRAGMENTOGRAPHY; RAW FOOD; ROOM TEMPERATURE; SAMPLE; SOLID PHASE MICROEXTRACTION; CHEMISTRY; COOKING; DEVICES; HEAT; PROCEDURES; PRUNUS;

PRUNUS DULCIS;

COOKING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HOT TEMPERATURE; PRUNUS; SOLID PHASE MICROEXTRACTION; VOLATILE ORGANIC COMPOUNDS;

EID: 84890015370     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.11.052     Document Type: Article

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