Kovats |
Column Type |
Author |
Journal |
Year |
Page |
|
1325 |
CP-Sil-5CB¦Chrompack, Frankfurt, Germany¦ |
Pino JA |
Flavour Fragr. J. |
2003a |
18:492 |
1360 |
DB-5¦J&W Scientific, Folsom, CA, USA¦ |
Adams RP |
|
1995 |
|
1363 |
SE-54¦J&W Scientific, Folsom, CA, USA¦ |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. München |
1998 |
:1 |
1563 |
OV-1701¦Ohio Valley, OH, USA¦ |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. München |
1998 |
:1 |
2018 |
FFAP¦Chrompack, Frankfurt, Germany¦ |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. München |
1998 |
:1 |
2024 |
DB-Wax¦J&W Scientific, Folsom, CA, USA¦ |
Ferreira V |
J. Agric. Food Chem. |
2001 |
49:4818 |
2063 |
DB-Wax¦J&W Scientific, Folsom, CA, USA¦ |
Cullere L |
J. Agric. Food Chem. |
2004 |
52:1653 |
Reference(s)
|
Cullere, L., Escudero, A., Cacho, J., and Ferreira, V. 2004. Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality Spanish aged red wines. J. Agric. Food Chem. 52:1653-1660. |
|
Pino, J., Almora, K., and Marbot, R. 2003a. Volatile components of papaya (Carica papaya L., maradol variety) fruit. Flavour Fragr. J. 18:492-496. |
|
Ferreira, V., Aznar, M., Lopez, R., and Cacho, J. 2001. Quantitative gas chromatography-olfactometry carried out at different dilutions of an extract. Key differences in the odor profiles of four high-quality Spanish aged red wines. J. Agric. Food Chem. 49:4818-4824. |
|
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. |
|
Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL. |
|