Kovats |
Column Type |
Author |
Journal |
Year |
Page |
|
738 |
HP-5MS¦Hewlett-Packard, Palo Alto, CA, USA¦ |
Engel E |
J. Agric. Food Chem. |
2002 |
50:6459 |
741 |
SE-54¦J&W Scientific, Folsom, CA, USA¦ |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. München |
1998 |
:1 |
785 |
DB-5¦J&W Scientific, Folsom, CA, USA¦ |
Valim MF |
J. Agric. Food Chem. |
2003 |
51:1010 |
794 |
OV-1701¦Ohio Valley, OH, USA¦ |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. München |
1998 |
:1 |
824 |
DB-Wax¦J&W Scientific, Folsom, CA, USA¦ |
Qian M |
Flavour Fragr. J. |
2003 |
18:252 |
1071 |
DB-Wax¦J&W Scientific, Folsom, CA, USA¦ |
Valim MF |
J. Agric. Food Chem. |
2003 |
51:1010 |
Reference(s)
|
Qian, M., and Reineccius, G. 2003. Potent aroma compounds in Parmigiano Reggiano cheese studied using a dynamic headspace (purge-trap) method. Flavour Fragr. J. 18:252-259. |
|
Valim, M.F., Rouseff, R.L., and Lin, J. 2003. Gas chromatographic-olfactometric aharacterization of aroma compounds in two types of cashew apple nectar. J. Agric. Food Chem. 51:1010-1015. |
|
Engel, E., Baty, C., LeCorre, D., Souchon, I., and Martin, N. 2002. Flavor-active compounds potentially implicated in cooked cauliflower acceptance. J. Agric. Food Chem. 50:6459-6467. |
|
Rychlik, M., Schieberle, P., and Grosch, W. 1998. Compilation of odour thresholds, odour qualities and retention indices of key food odorants. Dt. Forschungsanst. Techn. Uni. :1-63. |
|