| Kovats |
Column Type |
Author |
Journal |
Year |
Page |
| |
| 668 |
FSOT-RSL-200¦Bio-Rad, Eke, Belgium¦ |
Jirovetz L |
J. Chromatogr. A |
2002 |
976:265 |
| 766 |
BPX-5¦SGE, Milton Keynes, UK¦ |
Machiels D |
Talanta |
2003 |
60:755 |
| 816 |
SE-54¦J&W Scientific, Folsom, CA, USA¦ |
Zimmermann M |
Eur. Food Res. Technol. |
2000 |
211:175 |
| 885 |
OV-1701¦Ohio Valley, OH, USA¦ |
Zimmermann M |
Eur. Food Res. Technol. |
2000 |
211:175 |
| 1523 |
DB-Wax¦J&W Scientific, Folsom, CA, USA¦ |
Lee S-J |
J. Agric. Food Chem. |
2003 |
51:8036 |
| 1524 |
FFAP¦Chrompack, Frankfurt, Germany¦ |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. München |
1998 |
|
| 1533 |
FFAP¦Chrompack, Frankfurt, Germany¦ |
Zimmermann M |
Eur. Food Res. Technol. |
2000 |
211:175 |
Reference(s)
|
| Lee, S.-J., Noble, A.C. 2003. Characterization of odor-active compounds in Californian Chardonnay wines using GC-olfactometry and GC-mass spectrometry. J. of Agric. Food Chem. 51:8036-8044. |
| |
| Machiels, D., Van Ruth, S.M., Posthumus, M.A., and Istasse, L. 2003. Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats. Talanta. 60:755-764. |
| |
| Jirovetz, L., Buchbauer, G., Ngassoum, M.B., and Geissler, M. 2002. Aroma compound analysis of Piper nigrum and Piper guineense essential oils from Cameroon using solid-phase microextraction -gas chromatography, solid-phase microextraction -gas chromatography -mass spectrometry and olfactometry. J. Chromatogr. A. 976:265-275. |
| |
| Zimmermann, M., and Schieberle, P. 2000. Important odorants of sweet bell pepper powder (Capsicum annuum cv. annuum): differences between samples of Hungarian and Morrocan origin. Eur. Food Res. Technol. 211:175-180. |
| |
| Rychlik, M., Schieberle, P., and Grosch, W. 1998. In compilation of odour thresholds, odour qualities and retention indices of key food odorants. Deutsche Forschungsanstalt für Lebensmittelchemie and Institut für Lebensmittelchemie der Technischen Universität München. |
| |
