+ Site Statistics

References:

Abstracts:

29,339,501

+ Search Articles

+ Subscribe to Site Feeds

+ PDF Full Text

Request PDF Full Text

+ Follow Us

Follow on Facebook

Follow on Twitter

Follow on Google+

Follow on LinkedIn

+ Translate

Aroma analysis of liquid sugars

Aroma analysis of liquid sugars

Pihlsgard, P.; Lingner, H.; Leufven, A.; Larsson, M.

International Sugar Journal Beet Sugar Edition 100(1197): 431-436

1998

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

Download citation: RIS BibTeX Text

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

The analysis of liquid sugars. Sucrerie Francaise ( 143): 27-31, 1990

Solid-phase microextraction and gas chromatography olfactometry analysis of successively diluted samples. A new approach of the aroma extract dilution analysis applied to the characterization of wine aroma. Journal of Agricultural and Food Chemistry 51(27): 7861-7865, 2003

Evaluation of aroma deterioration in sweet orange oil on the basis of gas-liquid chromatographic analysis. Proceedings of the International Society of Citriculture International Citrus Congress November 9-12-1981 Tokyo Japan K Matsumoto editor: 920, 1982

Using liquid chromatography for analysis of sugarcane sugars. Louisiana agriculture Louisiana Agricultural Experiment Stationng 25(3): 21, 1982

Studies on the analysis of aroma constituents. I. Gas-liquid chromatographic determination of vanillin and coumarin in foods. Annual Report of Tokyo Metropolitan Research Laboratory of Public Health 27(1): 106-111, 1976

Copyright © 2018 · All Rights Reserved · 浙ICP备10204677号-1
· ·