DYNAMIC HEADSPACE CONCENTRATION AND GAS-CHROMATOGRAPHY OF VOLATILE FLAVOR COMPONENTS IN PEACH

被引：44

作者：

NARAIN, N

HSIEH, TCY

JOHNSON, CE

机构：

[1] LOUISIANA AGR CTR,DEPT FOOD SCI,BATON ROUGE,LA 70803

[2] LOUISIANA AGR CTR,CALHOUN RES STN,BATON ROUGE,LA 70803

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb03921.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Dynamic headspace concentration was used to trap peach flavor volatiles from a promising cultivar under development. Separation and identification of components were by high resolution gas chromatography and mass spectrometry. One hundred ten compounds including alcohols, aldehydes, alkanes, esters, ketones, aromatic hydrocarbons, sulfur‐containing compounds and some miscellaneous compounds were positively or tentatively identified. Forty‐six compounds were positively identified in peach for the first time. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：1303 / 1307

页数：5

共 33 条

[1] VOLATILE COMPONENTS OF PINEAPPLE GUAVA [J].