Comparison of LLE and SPME Methods for Screening the Aroma Compounds in Rum
Author:
Affiliation:
1. College of Light Industry and Food Engineering, Guangxi University, Guangxi, Nanning, China
2. Collaborative Innovation Center for Guangxi Sugar Industry, Guangxi, Nanning, China
Funder
National Natural Science Foundation of China
Guangxi Science and Research Development Major
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://www.tandfonline.com/doi/pdf/10.1080/03610470.2021.1937472
Reference57 articles.
1. Characterisation of odour-active compounds in aged rum
2. Rum classification using fingerprinting analysis of volatile fraction by headspace solid phase microextraction coupled to gas chromatography-mass spectrometry
3. Characterization of rums sold in Spain through their absorption spectra, furans, phenolic compounds and total antioxidant capacity
4. Caracterización de los compuestos del aroma en rones colombianos por HS-SPME-GC-MS-O
5. Microbial flora of rum fermentation media
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