Comparative study of two extraction techniques to obtain representative aroma extracts for being analysed by gas chromatography–olfactometry: Application to roasted pistachio aroma-Reference-Cited by-同舟云学术

Comparative study of two extraction techniques to obtain representative aroma extracts for being analysed by gas chromatography–olfactometry: Application to roasted pistachio aroma

Published:2010-12 Issue:49 Volume:1217 Page:7781-7787
ISSN:0021-9673
Container-title:Journal of Chromatography A
language:en
Short-container-title:Journal of Chromatography A

Author:

Aceña Laura,Vera Luciano,Guasch Josep,Busto Olga,Mestres Montserrat

Publisher

Elsevier BV

Subject

Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry

Reference39 articles.

1. Foods & Nutrition Encyclopedia;Ensminger,1994

2. Chemical Composition of Selected Edible Nut Seeds

3. Comparison of Natural and Roasted Turkish Tombul Hazelnut (Corylus avellana L.) Volatiles and Flavor by DHA/GC/MS and Descriptive Sensory Analysis

4. Determination of Pyrazine and Flavor Variations in Peanut Genotypes During Roasting

5. Comparison of the Key Aroma Compounds in Organically Grown, Raw West-African Peanuts (Arachis hypogaea) and in Ground, Pan-Roasted Meal Produced Thereof

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