Investigation of Volatile Compounds in Two Raspberry Cultivars by Two Headspace Techniques: Solid-Phase Microextraction/Gas Chromatography−Mass Spectrometry (SPME/GC−MS) and Proton-Transfer Reaction−Mass Spectrometry (PTR−MS)-Reference-Cited by-同舟云学术

Investigation of Volatile Compounds in Two Raspberry Cultivars by Two Headspace Techniques: Solid-Phase Microextraction/Gas Chromatography−Mass Spectrometry (SPME/GC−MS) and Proton-Transfer Reaction−Mass Spectrometry (PTR−MS)

Published:2009-04-06 Issue:10 Volume:57 Page:4011-4018
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Aprea Eugenio¹,Biasioli Franco¹,Carlin Silvia¹,Endrizzi Isabella¹,Gasperi Flavia¹

Affiliation:

1. IASMA Research and Innovation Centre, Fondazione Edmund Mach, Food Quality and Nutrition Area, Via E. Mach, 1, S. Michele all’Adige (TN) 38010, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf803998c

Reference45 articles.

1. Effects of Heating and Cream Addition on Fresh Raspberry Aroma Using a Retronasal Aroma Simulator and Gas Chromatography Olfactometry

2. The Importance of the Vacuum Headspace Method for the Analysis of Fruit Flavors

3. The aroma of finnish wild raspberries, Rubus idaeus, L.

4. Relations between the Content of Aroma Compounds and the Sensory Evaluation of 10 Raspberry Varieties (Rubus idaeusL)

5. Studies on the enzymic hydrolysis of bound aroma constituents from raspberry fruit pulp

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