期刊
JOURNAL OF CHROMATOGRAPHY A
卷 1028, 期 2, 页码 321-324出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.chroma.2003.11.096
关键词
olive oil; headspace analysis; food analysis; volatile organic compounds
Solid-phase microextraction was used as a technique for headspace sampling of extra virgin olive oil and virgin olive oil samples with different off-flavours. A 100 mum coated polydimethylsiloxane fiber was used to extract volatile aldehydes, the sampling temperature was 45 degreesC and the fiber has been exposed to the headspace for 15 min. Nonanal and 2-decenal were present in all the olive oils with extraction off-flavours but were not in extra virgin olive oil sample. (C) 2004 Elsevier B.V. All rights reserved.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据