Solid Phase Microextraction Gas Chromatography Mass Spectroscopy Analysis of Confectionery Volatiles

Author(s): Chi Bui, Jack D. Williams.

Journal Name: Current Nutrition & Food Science

Volume 7 , Issue 4 , 2011

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Identification of the analytes present in the volatile portion of a number of confectionaries was made using solid phase microextraction in combination with gas chromatography mass spectroscopy. This represents a first step in formulating a database of confectionary volatiles, which considering the recent problems with food adulteration should prove useful.

Keywords: Confectionary, gas chromatography, mass spectroscopy, spme, flavor component, fingerprint, GC-MS, volatiles, ion chromatogram, flavor

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Article Details

Year: 2011
Page: [275 - 278]
Pages: 4
DOI: 10.2174/1573401311107040275
Price: $65

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