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Volatile components of starfruit

✍ Scribed by Glesni MacLeod; Jennifer M. Ames

Publisher: Elsevier Science
Year: 1990
Tongue: English
Weight: 616 KB
Volume: 29
Category: Article
ISSN: 0031-9422
DOI: 10.1016/0031-9422(90)89031-4

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## Abstract The vacuum steam volatile components of whole baked potatoes have been analysed by the direct combination of capillary gas‐liquid chromatography and mass spectrometry. Forty‐two compounds, mostly pyrazines and aliphatic aldehydes were characterised with some certainty. Some information