Comparative Analysis of the Volatile Profile of 20 Commercial Samples of Truffles, Truffle Sauces, and Truffle-Flavored Oils by Using HS-SPME-GC-MS
نویسندگان
چکیده
منابع مشابه
Method development by GC-ECD and HS-SPME-GC-MS for beer volatile analysis.
Two methods for the extraction, identification and quantification of the highest occurrence and lowest perception threshold off-flavours in fifteen different samples of Brazilian Pilsner beers were developed. For this purpose, headspace solid phase microextraction in combination with a gas chromatography coupled to a mass spectrometric detection (HS-SPME-GC-MS) as well as headspace extraction i...
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ژورنال
عنوان ژورنال: Food Analytical Methods
سال: 2016
ISSN: 1936-9751,1936-976X
DOI: 10.1007/s12161-016-0749-2