Characterization of natural vanilla flavour in foodstuff by HS-SPME and GC-C-IRMS-Reference-Cited by-同舟云学术

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Characterization of natural vanilla flavour in foodstuff by HS-SPME and GC-C-IRMS

Published:2016-11-30 Issue:2 Volume:32 Page:85-91
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr. J.

Author:

Schipilliti Luisa¹,Bonaccorsi Ivana Lidia¹,Mondello Luigi¹²

Affiliation:

1. ‘Scienze chimiche, biologiche, farmaceutiche ed ambiental’ Department (CHIBIOFARAM); University of Messina; Messina Italy

2. Chromaleont s.r.l., c/o ‘Scienze chimiche, biologiche, farmaceutiche ed ambientali’ Department; University of Messina; Messina Italy

Publisher

Wiley

Subject

General Chemistry,Food Science

Reference41 articles.

1. Vanilla flavour: production by conventional and biotechnological routes

2. GC–MS and GC–olfactometry analysis of aroma compounds in a representative organic aroma extract from cured vanilla (Vanilla planifolia G. Jackson) beans

4. Biovanillin from agro wastes as an alternative food flavour

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1. Stable Isotope Ratio Analysis and Site-Specific Natural Isotope Fractionation-Nuclear Magnetic Resonance applications to discriminate between synthetic and natural analogs: a review.;TrAC Trends in Analytical Chemistry;2024-09

2. From Waste to Value: Recent Insights into Producing Vanillin from Lignin;Molecules;2024-01-16

3. Information about health and environmental benefits has minimal impact on consumer responses to commercial plant-based yoghurts;Food Quality and Preference;2023-02

4. Botanical Ingredient Forensics: Detection of Attempts to Deceive Commonly Used Analytical Methods for Authenticating Herbal Dietary and Food Ingredients and Supplements;Journal of Natural Products;2023-01-30

5. Chemical characterization and sensory potential of Brazilian vanilla species;Pesquisa Agropecuária Brasileira;2023

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