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Contribution of some volatile compounds to sweet potato aroma

✍ Scribed by Tiu, Charles S.; Purcell, Albert E.; Collins, Wanda W.

Book ID
120550912
Publisher
American Chemical Society
Year
1985
Tongue
English
Weight
540 KB
Volume
33
Category
Article
ISSN
0021-8561

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## Abstract The objective of this study was to determine which volatile compounds are primarily responsible for the aroma of fresh sweet cream butter. Static headspace analysis with gas chromatography–olfactometry (GC–O) was used to select key odourants and purge and trap–GC–mass spectrometry (MS)