Comparison of different extraction methodologies for the analysis of volatile compounds in gluten-free flours and corn starch by GC/QTOF

Food Chemistry

Volumn 267, Issue , 2018, Pages 303-312

  Pico, Joana ^a   Tapia, Jesús ^a   Bernal, José ^a   Gómez, Manuel ^b  

^a UNIVERSITY OF VALLADOLID   (Spain)

^b UNIVERSIDAD DE VALLADOLID   (Spain)

Author keywords

Corn starch; Gluten free flours; SAFE; SHS GC QTOF; SPME GC QTOF; Volatile compounds

Indexed keywords

BAKERY PRODUCTS; ODORS; ORGANIC ACIDS; VOLATILE ORGANIC COMPOUNDS;

CORN STARCH; GLUTEN-FREE; SAFE; SHS-GC/QTOF; SPME-GC/QTOF; VOLATILE COMPOUNDS;

STARCH;

1 OCTEN 3 OL; 2 METHYL 1 BUTANOL; 2 NONENAL; ACETIC ACID; ALDEHYDE DERIVATIVE; BENZALDEHYDE; BUTANOL; ESTER DERIVATIVE; FURFURAL; GLUTEN; HEXANAL; ISOPENTYL ALCOHOL; PENTANOL; PHENETHYL ALCOHOL; PYRAZINE DERIVATIVE; STARCH; TERPENE DERIVATIVE; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTICLE; BUCKWHEAT FLOUR; CHENOPODIUM QUINOA; CONTROLLED STUDY; EVAPORATION; FLOUR; FOOD ANALYSIS; MASS FRAGMENTOGRAPHY; MEASUREMENT REPEATABILITY; QUADRUPOLE MASS SPECTROMETRY; QUALITATIVE ANALYSIS; QUANTITATIVE ANALYSIS; RICE FLOUR; SOLID PHASE MICROEXTRACTION; SOLVENT ASSISTED FLAVOR EVAPORATION; STATIC HEADSPACE; TIME OF FLIGHT MASS SPECTROMETRY;

EID: 85021822063     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.06.157     Document Type: Article

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