Abstract
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
Current Nutrition & Food Science
Title:Solid Phase Microextraction Gas Chromatography Mass Spectroscopy Analysis of Confectionery Volatiles
Volume: 7 Issue: 4
Author(s): Chi Bui, Jack D. Williams
Affiliation:
Keywords: Confectionary, gas chromatography, mass spectroscopy, spme, flavor component, fingerprint, GC-MS, volatiles, ion chromatogram, flavor
Abstract:
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.
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Cite this article as:
Chi Bui, Jack D. Williams , Solid Phase Microextraction Gas Chromatography Mass Spectroscopy Analysis of Confectionery Volatiles, Current Nutrition & Food Science 2011; 7 (4) . https://dx.doi.org/10.2174/1573401311107040275
DOI https://dx.doi.org/10.2174/1573401311107040275 |
Print ISSN 1573-4013 |
Publisher Name Bentham Science Publisher |
Online ISSN 2212-3881 |
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