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Gas Chromatography/Mass Spectrometry Measurements in the Investigation of Pepper Aroma Structures

✍ Scribed by Kornél Korány; Mária Amtmann

Publisher
John Wiley and Sons
Year
1997
Tongue
English
Weight
294 KB
Volume
11
Category
Article
ISSN
0951-4198

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✦ Synopsis

The quality of foods depends not only on their nutritional value but basically on their sensory value, as well. In establishing the attractive character of foods, spices play a very important role by their aroma-quality and the composition of the aroma compounds. The lack of measuring methods capable of investigating the aroma-profiles of spicy and medicinal plants makes necessary the thorough research of the related analytical fields. By normalizing both the retention times and the peak areas to those of the compound possessing the largest peak, a new 'intelligent' chromatogram evaluation procedure has been developed.

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