GC-MS aroma characterization of vegetable matrices: Focus on 3-alkyl-2-methoxypyrazines
Author:
Affiliation:
1. Faculty of Bioscience and Technology for Food, Agriculture and Environment; University of Teramo; Teramo Italy
2. Aromalab illycaffè S.p.A.; Trieste Italy
3. illycaffè S.p.A.; Trieste Italy
Funder
Ministero dell'Istruzione, dell'Università e della Ricerca
Publisher
Wiley
Subject
Spectroscopy
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/jms.4271/fullpdf
Reference44 articles.
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3. Correlation of 3-isobutyl-2-methoxypyrazine to 3-isobutyl-2-hydroxypyrazine during maturation of bell pepper (Capsicum annuum) and wine grapes (Vitis vinifera);Ryona;J Agric Food Chem,2010
4. ACS Symposium Series;Allen,1999
5. Enantiodifferentiation of 3-sec-butyl-2-methoxypyrazine in different species using multidimensional and comprehensive two-dimensional gas chromatographic approaches;Legrum;Anal Bioanal Chem,2015
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