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Determination of volatile components in fat based products with complex flavour profiles using thin film vacuum degassing, silica gel fractionation and gas chromatographic analysis

Determination of volatile components in fat based products with complex flavour profiles using thin film vacuum degassing, silica gel fractionation and gas chromatographic analysis

Flavour Research at the Dawn of the Twenty first Century Proceedings of the 10th Weurman Flavour Research Symposium, Beaune, France, 25-28 June 2002: 670-673

This study demonstrated how the extract of a fat based sample (Indian ghee, an anhydrous milk fat product) with a very complex flavour profile and a correspondingly complex and unresolved gas chromatogram can be separated into a number of fractions of less complexity, using thin film degassing combined with silica gel fractionation.

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