Comparison of Static Headspace, Headspace Solid Phase Microextraction, Headspace Sorptive Extraction, and Direct Thermal Desorption Techniques on Chemical Composition of French Olive Oils-Reference-Cited by-同舟云学术

Comparison of Static Headspace, Headspace Solid Phase Microextraction, Headspace Sorptive Extraction, and Direct Thermal Desorption Techniques on Chemical Composition of French Olive Oils

Published:2003-11-13 Issue:26 Volume:51 Page:7709-7716
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cavalli Jean-François¹,Fernandez Xavier¹,Lizzani-Cuvelier Louisette¹,Loiseau André-Michel¹

Affiliation:

1. Laboratoire “Arômes, Synthèses and Interactions”, Faculté des Sciences de Nice Sophia-Antipolis, Parc Valrose, 06108 Nice Cedex 2, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf034834n

Reference32 articles.

1. Authentication of vegetable oils by chromatographic techniques

2. Assay of Aroma Active Components of Virgin Olive Oils from Southern Italian Regions by SPME-GC/Ion Trap Mass Spectrometry

3. Sample preparation for the analysis of flavors and off-flavors in foods

4. Method for the static headspace analysis of carrot volatiles

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