Botanical discrimination and classification of honey samples applying gas chromatography/mass spectrometry fingerprinting of headspace volatile compounds-Reference-Cited by-同舟云学术

Botanical discrimination and classification of honey samples applying gas chromatography/mass spectrometry fingerprinting of headspace volatile compounds

Published:2010-08 Issue:3 Volume:121 Page:856-862
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Aliferis Konstantinos A.,Tarantilis Petros A.,Harizanis Paschalis C.,Alissandrakis Eleftherios

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

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2. Comparison of the volatile composition in thyme honeys from several origins in Greece;Alissandrakis;Journal of Agricultural and Food Chemistry,2007

3. Aroma investigation of unifloral Greek citrus honey using solid-phase microextraction coupled to gas chromatography–mass spectrometry;Alissandrakis;Food Chemistry,2007

4. A review of the analytical methods to determine the geographical and botanical origin of honey;Anklam;Food Chemistry,1998

5. Novel quality control methods in conjunction with chemometrics (multivariate analysis) for detecting honey authenticity;Arvanitoyannis;Critical Reviews in Food Science and Nutrition,2005

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