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Analysis of saffron volatile fraction by TD–GC–MS and e-nose

✍ Scribed by Manuel Carmona; Javier Martínez; Amaya Zalacain; Ma Luz Rodríguez-Méndez; José Antonio de Saja; Gonzalo Luis Alonso

Publisher
Springer
Year
2005
Tongue
English
Weight
256 KB
Volume
223
Category
Article
ISSN
0044-3026

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Analysis of the volatile components of Cheddar cheese by direct thermal desorption-GC×GC-TOF/MS
✍ Fahrettin Gogus; Mustafa Z. Ozel; Alastair C. Lewis 📂 Article 📅 2006 🏛 John Wiley and Sons 🌐 English ⚖ 198 KB 👁 1 views

## Abstract Volatile compounds were isolated from Cheddar cheese using direct thermal desorption (DTD) and analysed using comprehensive 2‐D GC (GC×GC) coupled with TOF MS (TOF/MS). In total 12 aldehydes, 13 acids, 13 ketones, 5 alcohols, 3 hydrocarbons and 9 miscellaneous compounds were identified