Detection of Aroma Compounds in Food by Gas Chromatography-Mass Spectrometry/Olfactometry
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Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-2107-3_13
Reference26 articles.
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2. Deisingh AK, Stone DC, Thompson M (2004) Applications of electronic noses and tongues in food analysis. Int J Food Sci Technol 39(6):587–604. https://doi.org/10.1111/j.1365-2621.2004.00821.x
3. Engel W, Bahr W, Schieberle P (1999) Solvent assisted flavour evaporation: a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices. Eur Food Res Technol 209:237–241. https://doi.org/10.1007/s002170050486
4. Fuller GH, Steltenkamp R, Tisserand G (1964) The gas chromatograph with human sensor: perfumer model. Ann N Y Acad Sci 116(2):711–724. https://doi.org/10.1111/j.1749-6632.1964.tb45106.x
5. van den Dool H, Kratz PD (1963) A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography. J Chromatogr 11:463–471. https://doi.org/10.1016/S0021-9673(01)80947-X
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