Odour-active compounds in pineapple (Ananas comosus [L.] Merril cv. Red Spanish)

Summary Application of solid‐phase microextraction, simultaneous distillation–extraction and liquid–liquid extraction combined with GC‐FID, GC‐MS, aroma extract dilution analysis, and odour activity value was used to analyse volatile compounds from pineapple (Ananas comosus [L.] Merril cv. Red Spani...

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Veröffentlicht in:	International journal of food science & technology 2013-03, Vol.48 (3), p.564-570
1. Verfasser:	Pino, Jorge A.
Format:	Artikel
Sprache:	eng
Schlagworte:	Ananas comosus Aroma extract dilution analysis Biological and medical sciences Food industries Food science Fruit and vegetable industries Fruits Fundamental and applied biological sciences. Psychology gas chromatography-mass spectrometry gas chromatography-olfactometry Odors pineapple volatiles
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