Optimization of Extraction of Apple Aroma by Dynamic Headspace and Influence of Saliva on Extraction of Volatiles-Reference-Cited by-同舟云学术

Optimization of Extraction of Apple Aroma by Dynamic Headspace and Influence of Saliva on Extraction of Volatiles

Published:2004-07-10 Issue:16 Volume:52 Page:5175-5182
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Mehinagic Emira¹,Prost Carole¹,Demaimay Michel¹

Affiliation:

1. Laboratoire de Biochimie Alimentaire et Industrielle, Ecole Nationale des Ingenieurs des Techniques des Industries Agricoles et Alimentaires, Rue de la Geraudiere, B.P. 82225, 44322 Nantes Cedex 3, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf049577g

Reference44 articles.

1. Factors affecting apple aroma/flavour volatile concentration: A Review

2. Instrumental and sensory analysis of fresh Norwegian and imported apples

3. Dynamic headspace gas chromatography: concentration of volatile components after thermal desorption by intermediate cryofocusing in a cold trap

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