𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Chromatographic analysis of the volatile components of papaya fruit

✍ Scribed by David B. Katague; Ernst R. Kirch

Publisher
John Wiley and Sons
Year
1965
Tongue
English
Weight
302 KB
Volume
54
Category
Article
ISSN
0022-3549

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Volatile components of papaya (Carica pa
Volatile components of papaya (Carica papaya L., Maradol variety) fruit
✍ Jorge A. Pino; Karina Almora; Rolando Marbot 📂 Article 📅 2003 🏛 John Wiley and Sons 🌐 English ⚖ 69 KB

## Abstract Volatile compounds were isolated from fresh papaya fruit by simultaneous steam distillation‐solvent extraction according to Likens–Nickerson. Compounds were identified by capillary GC–MS and sensorially characterized by sniffing GC. One hundred and sixty‐six compounds were identified in th

Analysis of volatile components of fruit
Analysis of volatile components of fruits by HS-PTV-GC
✍ Ib��ez, Elena; Tabera, Javier; Ramos, Elena; L�pez-Sebasti�n, Sara; Reglero, Gui 📂 Article 📅 1999 🏛 John Wiley and Sons 🌐 English ⚖ 74 KB 👁 1 views

A method for the analysis of fruit headspace using a programmed temperature vaporiser (PTV) gas chromatographic injector as an intermediate trap is proposed. The method consists of a purge of the volatile compounds into the PTV glass-liner ®lled with a packing material of high surface area. The trap

Quantitative analysis of the volatile ar
Quantitative analysis of the volatile aroma components of pepino fruit by purge-and-trap and gas chromatography
✍ Francisco Ruiz-Beviá; Alicia Font; Angela N García; Pilar Blasco; Juan J Ruiz 📂 Article 📅 2002 🏛 John Wiley and Sons 🌐 English ⚖ 110 KB

## Abstract A system specifically designed for the analysis of volatile organic compounds in water, called the purge‐and‐trap sample concentrator, has been set up to quantify the volatile aroma constituents of fruits. The technique shows some advantages over other conventional and new methods. The