Comparison of volatiles in raw and boiled potatoes using a mild extraction technique combined with GC odour profiling and GC-MS

Author： Petersen M.A.   Poll L.   Larsen L.M.  

Publisher： Elsevier

ISSN： 0308-8146

Source： Food Chemistry, Vol.61, Iss.4, 1998-04, pp. : 461-466

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

The analysis of fluvalinate in beeswax using GC/MS

By Frison S.   Breitkreitz W.   Currie R.   Nelson D.   Sporns P.  

Food Research International, Vol. 32, Iss. 1, 1999-01 ,pp. : 35-41

Elsevier

Access to resources Recommend Favorite

Measurement of malonaldehyde in apple juice using GC-MS and a comparison to the thiobarbituric acid assay

By Fan X.  

Food Chemistry, Vol. 77, Iss. 3, 2002-06 ,pp. : 353-359

Elsevier

Access to resources Recommend Favorite

Discrimination between freshly made and stored reconstituted orange juice using GC Odour Profiling and aroma values

By Tonder D.   Petersen M.A.   Poll L.   Olsen C.E.  

Food Chemistry, Vol. 61, Iss. 1, 1998-01 ,pp. : 223-229

Elsevier

Access to resources Recommend Favorite

Authenticity of raspberry flavor in food products using SPME‐chiral‐GC‐MS

By  

Food Science & Nutrition, Vol. 4, Iss. 3, 2016-05 ,pp. : 348-354

John Wiley & Sons Inc

Access to resources Recommend Favorite

GC-MS and antioxidant capacity analyses of cowpea seeds oils

By Asghar Muhammad Nadeem   Akhtar Javaid   Shafiq Muhammad   Nadeem Iram   Ashfaq Muhammad   Shahid Sammia  

Nutrition & Food Science, Vol. 43, Iss. 2, 2013-03 ,pp. : 116-127

Emerald Group Publishing Ltd

Access to resources Recommend Favorite