Hyphenated Headspace-Gas Chromatography-Sniffing Technique: Screening of Impact Odorants and Quantitative Aromagram Comparisons
- 1 July 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (7), 2630-2637
- https://doi.org/10.1021/jf960885r
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Determination of Partition Coefficients and Quantitation of Headspace Volatile CompoundsAnalytical Chemistry, 1995
- GC sniffing analysis: olfactive intensity measurement by two methodsZeitschrift für Lebensmittel-Untersuchung und Forschung, 1995
- Analysis of roasted coffee powders and brews by gas chromatography-olfactometry of headspace samplesLWT, 1995
- Determination of Potent Odourants in Foods by Aroma Extract Dilution Analysis (AEDA) and Calculation of Odour Activity Values (OAVs)Flavour and Fragrance Journal, 1994
- Identification of potent odourants in static headspace samples of green and black tea powders on the basis of aroma extract dilution analysis (AEDA)Flavour and Fragrance Journal, 1993
- Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acidZeitschrift für Lebensmittel-Untersuchung und Forschung, 1987
- A generalization of the retention index system including linear temperature programmed gas—liquid partition chromatographyJournal of Chromatography A, 1963
- To Honor Fechner and Repeal His LawScience, 1961