| Kovats |
Column Type |
Author |
Journal |
Year |
Page |
| |
| 709 |
HP-5¦Hewlett-Packard, Palo Alto, CA, USA¦ |
Jordan MJ |
J. Agric. Food Chem. |
2002 |
50:5386 |
| 709 |
DB-5¦J&W Scientific, Folsom, CA, USA¦ |
Qian M |
Flavour Fragr. J. |
2003 |
18:252 |
| 714 |
DB-5¦J&W Scientific, Folsom, CA, USA¦ |
Adams RP |
|
1995 |
|
| 715 |
SE-54¦J&W Scientific, Folsom, CA, USA¦ |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. München |
1998 |
:1 |
| 766 |
OV-1701¦Ohio Valley, OH, USA¦ |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. München |
1998 |
:1 |
| 950 |
DB-Wax¦J&W Scientific, Folsom, CA, USA¦ |
Lee SJ |
J. Agric. Food Chem. |
2003 |
51:8036 |
| 951 |
FFAP¦Chrompack, Frankfurt, Germany¦ |
Rychlik M |
Dt. Forschungsanst. Techn. Uni. München |
1998 |
:1 |
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. Agric. Food Chem. 51:8036-8044. |
| |
| Qian, M., and Reineccius, G. 2003. Potent aroma compounds in Parmigiano Reggiano cheese studied using a dynamic headspace (purge-trap) method. Flavour Fragr. J. 18:252-259. |
| |
| Jordan, M.J., Margaria, C.A., Shaw, P.E., and Goodner, K.L. 2002. Aroma active components in aqueous Kiwi fruit essence and Kiwi fruit puree by GC-MS and multidimensional GC/GC-O. J. Agric. Food Chem. 50:5386-5390. |
| |
| Rychlik, M., Schieberle, P., and Grosch, W. 1998. Compilation of odour thresholds, odour qualities and retention indices of key food odorants. Dt. Forschungsanst. Techn. Uni. :1-63. |
| |
| Adams, R.P. 1995. Identification of essential oil components by gas chromatography/mass spectrometry. Allured Publishing Corporation, Carol Stream, IL. |
| |
