Use of capillary gas chromatography/sensory analysis as an additional tool for sampling technique comparison in peach aroma analysis

Journal of High Resolution Chromatography

Volumn 18, Issue 5, 1995, Pages 309-314

  Rizzolo, Anna ^a   Lombardi, Patrizia ^a   Vanoli, Maristella ^b   Polesello, Stefano ^b  

^a IVTPA   (Italy)

^b UNIVERSITY OF MILAN   (Italy)

Author keywords

Headspace analysis; Peach fruit; Sensory analysis; Solvent extraction; Volatile substances

Indexed keywords

EID: 84988050304     PISSN: 09356304     EISSN: 15214168     Source Type: Journal    
DOI: 10.1002/jhrc.1240180509     Document Type: Article

References (9)

1. Sensory responses to oral chemical heat
2. CGC/Sensory analysis of volatile compounds developed from ripening apple fruit
3. The analysis of odor‐active volatiles in gas chromatographic effluents
4. Odor description
5. Aroma extract dilution analysis (AEDA) and the representativeness of the odor of food extracts