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Chemometric tools for identification of volatile aroma-active compounds in oregano

✍ Scribed by Anne-Christin Bansleben; Ingo Schellenberg; Jürgen W. Einax; Kristin Schaefer; Detlef Ulrich; David Bansleben

Book ID
105892645
Publisher
Springer
Year
2009
Tongue
English
Weight
231 KB
Volume
395
Category
Article
ISSN
1618-2650

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Identification of volatile aroma compoun
Identification of volatile aroma compounds in processed cheese analogues based on different types of fat
✍ Vítová, Eva; Loupancová, Blanka; Sklenářová, Kateřina; Divišová, Radka; Buňka, F 📂 Article 📅 2012 🏛 Versita 🌐 English ⚖ 172 KB

## Abstract The simple and rapid solid-phase micro-extraction method using gas chromatography was used for the identification and quantification of volatile aroma compounds in various types of processed cheese analogues produced from different types of fat (butter, butter oil, coconut oil, palm oil