Profile of volatile compounds in 11 brandies by headspace solid‐phase microextraction followed by gas chromatography‐mass spectrometry
Y Zhao, Y Xu, J Li, W Fan, W Jiang - Journal of food science, 2009 - Wiley Online Library
A headspace solid‐phase microextraction (HS‐SPME) method coupled with gas
chromatography‐mass spectrometry (GC‐MS) was applied for the qualitative or …
chromatography‐mass spectrometry (GC‐MS) was applied for the qualitative or …
Volatile components of pawpaw fruit (Asimina triloba Dunal)
H Shiota - Journal of Agricultural and Food Chemistry, 1991 - ACS Publications
Volatile components of pawpaw (Asimina triloba Dunal.) fruit were mainly ethyl esters
(hexanoate, 50.2%; octanoate, 19.3%; butanoate, 8.5%; and decanoate, 1.3%) which were …
(hexanoate, 50.2%; octanoate, 19.3%; butanoate, 8.5%; and decanoate, 1.3%) which were …
Characterization of aroma compounds of four brandies by aroma extract dilution analysis
Y Zhao, J Li, Y Xu, W Fan… - American journal of …, 2009 - Am Soc Enol Viticulture
Aroma compounds in two VSOP and two XO brandies were identified by gas
chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC …
chromatography–mass spectrometry (GC–MS) and gas chromatography–olfactometry (GC …