EurekaMag.com logo
+ Site Statistics
References:
47,893,527
Abstracts:
28,296,643
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Aroma analysis of liquid sugars


, : Aroma analysis of liquid sugars. International Sugar Journal Beet Sugar Edition 100(1197): 431-436

Four liquid sugar samples with different aroma profiles were taken from an ion exchange/activated carbon process at Arlov sugar refinery: from 2 carbon columns at 2 extents of saturation. The samples were analysed by means of headspace GC-MS/FID, GC-olfactometry, sensory analysis, and an "electronic nose".


Accession: 003046368

Submit PDF Full Text: Here


Submit PDF Full Text

No spam - Every submission is manually reviewed

Due to poor quality, we do not accept files from Researchgate

Submitted PDF Full Texts will always be free for everyone
(We only charge for PDFs that we need to acquire)

Select a PDF file:
Close
 Close

Related references

Kerenyi, Z., 1977: Gas chromatography of aroma substances in wine specialities of Tokay. iI. gas liquid chromatography mass spectrometry analysis of volatile organic acids. iII. gas liquid chromatography analysis of non volatile and slowly volatile aroma components. Borgazdasag 5 (1) 23-26

Drawert, K.E.Al., 1969: Gas-chromatographic analysis of plant aromas. II. Concentration, separation and identification of apple aroma components. III. Comparison of the head-space method with liquid-liquid extraction for the determination of apple aroma components. Using the methods described, 117 components were identified including 39 acids, 34 esters, 30 alcohols and 12 aldehydes. - Inst. f. Lebensmittelchem., Univ. Karlsruhe, Germany.

Aubert, C.; Baumann, S.; Arguel, H., 2005: Optimization of the analysis of flavor volatile compounds by liquid-liquid microextraction (LLME). Application to the aroma analysis of melons, peaches, grapes, strawberries, and tomatoes. A fast method based on liquid-liquid microextraction (LLME) has been developed for the analysis of volatile compounds in fruit and vegetable juices. The method was tested in an aqueous solution containing 49 common flavor compounds typically found...

Ebeler, S.E.; Terrien, M.B.; Butzke, C.E., 2000: Analysis of brandy aroma by solid-phase microextraction and liquid-liquid extraction. Headspace solid-phase microextraction (SPME) and continuous liquid-liquid extraction (LLX) with Freon were used to extract and analyse aroma volatiles in brandy. In general, SPME using a non-polar polydimethylsiloxane coating was more selective fo...

Ivanova, V.; Stefova, M.; Stafilov, T.?e; Vojnoski, B.; Bíró, I.; Bufa, A.; Kilár, F., 2012: Validation of a Method for Analysis of Aroma Compounds in Red Wine using Liquid–Liquid Extraction and GC–MS. An analytical method for determination of volatile composition of wines using sample preparation by liquid liquid extraction and gas chromatography coupled to mass spectrometry for separation and detection has been developed and validated. Extract...

Chang AiXia; Jia XingHua; Feng QuanFu; F.X.anKui; Wang ShaoMei; Shi Mu, 2004: Identification of aroma and flavor constituents and genetic analysis of aroma trait of flue-cured tobacco with special aroma. The tobacco leaves aroma and flavour constituents of two flue-cured tobacco cultivars, Dabaijin599 with special aroma and G28 with ordinary aroma, were identified by means of simultaneous distillation and extraction equipment and GC/MS, and the he...

Kevei E.; Kozma E.; Lendvai I., 1973: Results of investigations on apple aroma concentrates part 1 identification of aroma substances in apple aroma concentrates by means of gas liquid and thin layer chromatography. Confructa 18(5-6): 267-275

Stadler, J., 1976: Quantitative analysis of total membrane bound sugars and amino sugars as alditol acetates by combined thin layer chromatography gas liquid chromatography and radio gas chromatography. A sensitive method (0.4 .mu.g of hexoses routinely detectable) for quantitative determinations of sugars and amino sugars in biological material, particularly in membranes, is described. The method consists of a combination of TLC, GLC and radioga...

Mannhein, C.; Passy, N., 1975: Aroma recovery and retention in liquid foods during concentration and drying. 2. aroma evaluation and product stability. Process biochemistry: 10 (5) 15-16

Brossard, C.; Rousseau, F.; Llamas, G.; Dumont, J.P., 2002: Odor perception over liquid emulsions containing single aroma compounds: effects of aroma concentration and oil volume fraction. This study aimed to check the hypothesis that aroma concentration in the aqueous phase of an oil-in-water emulsion controlled the odour intensity of single aroma compounds. A set of flavored oil-in-water emulsions, prepared according to a 22 exper...




Copyright © 2018 EurekaMag.com · All Rights Reserved · 浙ICP备10204677号-1
Privacy  · Disclaimer  · Terms  · Contact  · DMCA/Copyright Takedown Request