Comparing different extraction methods for the investigation of red pepper (Capsicum annuum L.) volatiles
Author:
Affiliation:
1. Department of Food Chemistry and Nutrition, Szent István University, Budapest, Hungary
Publisher
Informa UK Limited
Subject
General Chemistry
Link
https://www.tandfonline.com/doi/pdf/10.1080/10412905.2020.1858983
Reference31 articles.
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2. R. Marsili, Flavor, Fragrance and Odor Analysis, 25–54. Marcel Dekker, New York (2002).
3. Characterization of the Key Aroma Compounds in Heat-Processed Licorice (Succus Liquiritiae) by Means of Molecular Sensory Science
4. Volatile Compounds in Spanish Paprika
5. Comparison of simultaneous distillation extraction and solid-phase microextraction for the determination of volatile flavor components
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