期刊
JOURNAL OF CHROMATOGRAPHY A
卷 1186, 期 1-2, 页码 123-143出版社
ELSEVIER
DOI: 10.1016/j.chroma.2007.09.006
关键词
gas chromatography-olfactometry; GC-O; food flavour analysis; dairy products; meat; coffee; fruits
The application of gas chromatography-olfactometry (GC-O) in food flavour analysis represents to be a valuable technique to characterise odour-active, as well as character impact compounds, responsible for the characterizing odour of a food sample. The present article briefly reviews the use of GC-O in the flavour investigation of dairy products (milk and cheese), coffee, meat and fruits. Particular attention has been devoted to extraction techniques, GC-O hardware commonly utilised and olfactometric assessment methods, which can be applied to food analysis. (C) 2007 Elsevier B.V. All rights reserved.
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