Compositional and Isotopic Studies of Fruit Flavours. Part I. The Banana Aroma

The determination of the molecular composition and the 13C content of some of the main constituents of the banana aroma by GC, GC‐MS and 13C GC‐C‐IRMS was carried out on fruits, commercial nectars and industrial aromas. From the consideration of primary (i.e. isobutyl and isoamyl acetate) and second...

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Veröffentlicht in:	Flavour and fragrance journal 1996-11, Vol.11 (6), p.353-359
Hauptverfasser:	Salmon, B., Martin, G. J., Remaud, G., Fourel, F.
Format:	Artikel
Sprache:	eng
Schlagworte:	13C isotope ratios Aroma and flavouring agent industries authentication Biological and medical sciences Food industries Fundamental and applied biological sciences. Psychology GC-C-IRMS musa sapientum L. banana
Online-Zugang:	Volltext
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