Determination of major aromatic constituents in vanilla using an on-line supercritical fluid extraction coupled with supercritical fluid chromatography-Reference-Cited by-同舟云学术

Determination of major aromatic constituents in vanilla using an on-line supercritical fluid extraction coupled with supercritical fluid chromatography

Published:2018-03-06 Issue:7 Volume:41 Page:1600-1609
ISSN:1615-9306
Container-title:Journal of Separation Science
language:en
Short-container-title:J. Sep. Sci.

Author:

Liang Yanshan¹,Liu Jiaqi²,Zhong Qisheng²,Shen Lingling²,Yao Jinting²,Huang Taohong³,Zhou Ting¹^ORCID

Affiliation:

1. School of Biology and Biological Engineering; South China University of Technology; Guangzhou China

2. Shimadzu (China) Corporation; Guangzhou branch; Guangzhou China

3. Shimadzu (China) Corporation; Shanghai branch; Shanghai China

Funder

National Natural Science Foundation of China

Pearl River S and T Nova Program of Guangzhou

Publisher

Wiley

Subject

Filtration and Separation,Analytical Chemistry

Reference38 articles.

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2. Vanilla- its science of cultivation, curing, chemistry, and nutraceutical properties;Anuradha;Crit. Rev. Food Sci.,2013

3. Vanilla flavour: production by conventional and biotechnological routes;Ramachandra Rao;J. Sci. Food Agric.,2000

4. Vanillin and related flavor compounds in vanilla extracts made from beans of various global origins;Ranadive;J. Agric. Food Chem.,1992

5. Comparison of extraction techniques and modeling of accelerated solvent extraction for the authentication of natural vanilla flavors;Cicchetti;J. Sep. Sci.,2009

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