Use of the MS−Sensor to Discriminate between Different Dosages of Garlic Flavoring in Tomato Sauce-Reference-Cited by-同舟云学术

Use of the MS−Sensor to Discriminate between Different Dosages of Garlic Flavoring in Tomato Sauce

Published:2000-06-14 Issue:7 Volume:48 Page:2887-2892
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Dittmann B.¹,Zimmermann B.¹,Engelen C.¹,Jany G.¹,Nitz S.¹

Affiliation:

1. HKR Sensorsysteme GmbH, Gotzinger Str. 56, D-81371 München, Germany, Lehrstuhl für Chem.-Techn. Analyse und Chem. Lebensmitteltechnologie, TU München, Weihenstephaner Steig 23, 85350 Freising-Weihenstephan, Germany, and Unilever Research Vlaardingen, P.O. Box 114, 3130 AC Vlaardingen, The Netherlands

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9913763

Reference31 articles.

1. Belitz, H.D.; Grosch,W. Lehrbuch der Lebensmittelchemie; Springer-Verlag: Berlin, 1992a; p 315.

2. Belitz, H.D.; Grosch, W.Lehrbuch der Lebensmittelchemie; Springer-Verlag: Berlin, 1992b; p 322.

3. The Organosulfur Chemistry of the GenusAllium - Implications for the Organic Chemistry of Sulfur

Cited by 28 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nanosized quantum dots-wrapped metallic particles ensembles integrated into filter disc-based analytical device for garlic evaluation. Application to monitor fake pickled garlic in balsamic vinegar;Food Chemistry;2024-03

2. Development of the mass spectral fingerprint by headspace-solid-phase microextraction-mass spectrometry and chemometric methods for rapid quality control of flavoring essence;Microchemical Journal;2016-09

3. Mass spectrometry-based electric nose system for assessing rice quality during storage at different temperatures;Journal of Stored Products Research;2014-10

4. Optimization of Metal Oxide Gas Sensor in Electronic Nose to Monitor Odor Profiles of Garlic Scape;IEEE Sensors Journal;2014-06

5. Influence of the Thermal Stabilization Process on the Volatile Profile of Canned Tomato-Based Food;Journal of Food Science;2013-10-31