ANALYSIS OF VOLATILE AROMA SUBSTANCES IN TOMATOES BY GAS CHROMATOGRAPHY AND MASS SPECTROSCOPY

被引：21

作者：

SCHORMUL.J

KOCHMANN, HJ

机构：

[1] Mitteilung aus dem Institut für Lebensmittelchemie und Lebensmitteltechnologie der Technischen, Universität Berlin

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1969年 / 141卷 / 01期

关键词：

D O I：

10.1007/BF01816766

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

An aroma concentrate from hothouse tomatoes was extracted by vacuum destillation and investigated by gas chromatography and mass spectroscopy. Several easily volatile substances of the tomatoe aroma, so far unknown, could be exactly identified and determined. © 1969 Springer Verlag.

引用

页码：1 / &

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