EurekaMag.com logo
+ Site Statistics
References:
53,214,146
Abstracts:
29,074,682
+ 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


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

(PDF 0-2 workdays service: $29.90)

Accession: 003046368



Related references

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, 1977

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. Chromatographia, 2: 2, 57-66; 77-8, 1969

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. Journal of Agricultural and Food Chemistry 53(23): 8881-8895, 2005

Analysis of brandy aroma by solid-phase microextraction and liquid-liquid extraction. Journal of the Science of Food & Agriculture 80(5): 625-630, April, 2000

Validation of a Method for Analysis of Aroma Compounds in Red Wine using Liquid–Liquid Extraction and GC–MS. Food Analytical Methods 5(6): 1427-1434, 2012

Identification of aroma and flavor constituents and genetic analysis of aroma trait of flue-cured tobacco with special aroma. Scientia Agricultura Sinica 37(12): 2033-2038, 2004

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, 1973

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. Analytical Biochemistry 74(1): 62-72, 1976

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

Odor perception over liquid emulsions containing single aroma compounds: effects of aroma concentration and oil volume fraction. Journal of Sensory Studies 17(6): 511-526, 2002