Contribution of dynamic headspace GC–MS analysis of aroma compounds to authenticity testing of honey-Reference-Cited by-同舟云学术

Contribution of dynamic headspace GC–MS analysis of aroma compounds to authenticity testing of honey

Published:2001-03 Issue:4 Volume:72 Page:511-520
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Radovic B.S.,Careri M.,Mangia A.,Musci M.,Gerboles M.,Anklam E.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference19 articles.

1. Belitz, H. D., & Grosch, W. (1987). Use of carotenoids in food processing. In Food chemistry. (pp. 196–197). Heidelberg, Germany: Springer-Verlag Berlin.

2. The volatile fraction of chestnut honey;Bonaga;J. Apicultural Res.,1986

3. Chemical composition of chestnut honey: Analysis of the hydrocarbon fraction;Bonaga;Journal of Agricultural and Food Chemistry,1986

4. Characteristic aroma profiles of unifloral honeys obtained with a dynamic headspace GC-MS system;Bouseta;J. Apicultural Res.,1992

5. Sensory property relationships to chemical data of italian-type dry-cured ham;Careri;Journal of Food Science,1993

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