Application of a direct immersion—stir bar sorptive extraction (DI-SBSE) combined GC–MS method for fingerprinting alkylpyrazines in tea and tea-like infusions-Reference-Cited by-同舟云学术

Application of a direct immersion—stir bar sorptive extraction (DI-SBSE) combined GC–MS method for fingerprinting alkylpyrazines in tea and tea-like infusions

Published:2022-01-10 Issue:4 Volume:248 Page:1179-1189
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Rigling Marina^ORCID,Kanter Jean-Philippe,Zhang Yanyan^ORCID

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-021-03954-0.pdf

Reference37 articles.

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2. Maga JA, Sizer CE, Myhre DV (1973) Pyrazines in foods. Crit Rev Food Sci Nutr 4:39–115

3. Rizzi GP (1988) The biogenesis of food-related Pyrazines. Food Rev Intl 4:375–400

4. Müller R, Rappert S (2010) Pyrazines: occurrence, formation and biodegradation. Appl Microbiol Biotechnol 85:1315–1320

5. Kumazawa K, Masuda H (2002) Identification of potent odorants in different green tea varieties using flavor dilution technique. J Agric Food Chem 50:5660–5663

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