Boosting the odour perception of trace compounds exploiting three-dimensional GC-O with MS/FID simultaneous detection-Reference-Cited by-同舟云学术

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Boosting the odour perception of trace compounds exploiting three-dimensional GC-O with MS/FID simultaneous detection

Published:2024-07-22 Issue: Volume: Page:1-10
ISSN:1041-2905
Container-title:Journal of Essential Oil Research
language:en
Short-container-title:Journal of Essential Oil Research

Author:

Cucinotta Lorenzo¹,De Grazia Gemma¹,Satira Antonella¹,Mondello Luigi¹²,Sciarrone Danilo¹

Affiliation:

1. MeIT c/o Department of Chemical, Biological, Pharmaceutical and Environmental Sciences, former Veterinary School, University of Messina, Viale G. Palatucci snc, Messina, Italy

2. Chromaleont s.r.l. c/o Dipartimento di Scienze Chimiche, Biologiche, Farmaceutiche ed Ambientali, University of Messina, Polo Annunziat a, viale Annunziata, Messina, Italy

Publisher

Informa UK Limited

Link

https://www.tandfonline.com/doi/pdf/10.1080/10412905.2024.2380399

Reference27 articles.

1. GC-O-MS technique and its applications in food flavor analysis

2. Solvent assisted flavour evaporation - a new and versatile technique for the careful and direct isolation of aroma compounds from complex food matrices

3. Identification of Odor-active Components of Agarwood Essential Oils from Thailand by Solid Phase Microextraction-GC/MS and GC-O

4. Volatile compounds with characteristic aroma of boiled sweet potato (Ipomoea batatasL. cv Ayamurasaki,I.batatasL. cv Beniazuma andI. batatasL. cv Simon 1)

5. Characterization of the key odor-active compounds in different aroma types of Fu brick tea using HS-SPME/GC-MSO combined with sensory-directed flavor analysis

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