Characterization of Ayran Aroma Active Compounds by Solvent-Assisted Flavor Evaporation (SAFE) with Gas Chromatography–Mass Spectrometry–Olfactometry (GC–MS–O) and Aroma Extract Dilution Analysis (AEDA)-Reference-Cited by-同舟云学术

Characterization of Ayran Aroma Active Compounds by Solvent-Assisted Flavor Evaporation (SAFE) with Gas Chromatography–Mass Spectrometry–Olfactometry (GC–MS–O) and Aroma Extract Dilution Analysis (AEDA)

Published:2019-04-05 Issue:13 Volume:52 Page:2077-2091
ISSN:0003-2719
Container-title:Analytical Letters
language:en
Short-container-title:Analytical Letters

Author:

Sarhir Salwa Tsouli¹^ORCID,Amanpour Asghar²³^ORCID,Selli Serkan²³^ORCID

Affiliation:

1. Laboratory of Agri-food and Food Safety, Dhar El Mahraz Faculty of Sciences of Sidi Mohamed Ben Abdellah University, Fez, Morocco;

2. Department of Food Engineering Faculty of Agriculture, Cukurova University, Adana, Turkey;

3. Department of Biotechnology, Institute of Natural and Applied Sciences Cukurova University, Adana, Turkey

Publisher

Informa UK Limited

Subject

Electrochemistry,Biochemistry, medical,Clinical Biochemistry,Spectroscopy,Biochemistry,Analytical Chemistry

Link

https://www.tandfonline.com/doi/pdf/10.1080/00032719.2019.1594244

Reference36 articles.

1. Trace-level determination of polar flavour compounds in butter by solid-phase extraction and gas chromatography–mass spectrometry

2. A review on traditional Turkish fermented non-alcoholic beverages: Microbiota, fermentation process and quality characteristics

3. Aroma constituents of shade-dried aerial parts of Iranian dill (Anethum graveolens L.) and savory (Satureja sahendica Bornm.) by solvent-assisted flavor evaporation technique

4. Optimization of the Analysis of Flavor Volatile Compounds by Liquid−Liquid Microextraction (LLME). Application to the Aroma Analysis of Melons, Peaches, Grapes, Strawberries, and Tomatoes

5. Threshold Odors of Organic Chemicals

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