Determination of volatile marker compounds in raw ham using headspace-trap gas chromatography

Food Chemistry

Volumn 219, Issue , 2017, Pages 249-259

  Becker, Thomas ^b  

^a née Danz), Ramona   (Germany)

^b PerkinElmer LAS (Germany) GmbH   (Germany)

Author keywords

Gas chromatography (GC) Mass spectrometry (MS); Headspace adsorbent trap (HS Trap); North European raw ham; Parameter optimization; Volatile aroma compounds

Indexed keywords

CHROMATOGRAPHY; EXTRACTION; GAS ADSORPTION; IONIZATION OF GASES; KETONES; MASS SPECTROMETRY; MEATS; ODORS; SPECTROMETRY; VOLATILE ORGANIC COMPOUNDS;

FLAME IONIZATION DETECTORS; HEADSPACES; LIMITS OF DETECTION; NORTH EUROPEAN RAW HAM; PARAMETER OPTIMIZATION; SOLID PHASE MICRO EXTRACTION; VOLATILE AROMA COMPOUNDS; VOLATILE COMPOUNDS;

GAS CHROMATOGRAPHY;

2 BUTANONE; ALCOHOL DERIVATIVE; ALDEHYDE; ESTER; FLAVORING AGENT; HYDROCARBON; KETONE; VOLATILE AGENT; VOLATILE ORGANIC COMPOUND;

ARTICLE; DESORPTION; FLAME IONIZATION DETECTION; HEADSPACE ADSORBENT TRAP; LIMIT OF DETECTION; MASS FRAGMENTOGRAPHY; NORTHERN EUROPEAN; PARAMETERS; PRESSURE; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; RAW MEAT; RETENTION TIME; SOLID PHASE EXTRACTION; STARTER CULTURE; TEMPERATURE; ANIMAL; GAS CHROMATOGRAPHY; PIG; PROCEDURES;

ANIMALS; CHROMATOGRAPHY, GAS; SWINE; VOLATILE ORGANIC COMPOUNDS;

EID: 84989328319     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.09.094     Document Type: Article

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