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- Title
Dynamic Headspace Concentration and Gas Chromatography of Volatile Flavor Components in Peach.
- Authors
NARAIN, NARENDRA; HSIEH, THOMAS C.-Y.; JOHNSON, CHARLES E.
- Abstract
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.
- Subjects
PEACH; FLAVOR; GAS chromatography; MASS spectrometry; HYDROCARBONS; ORGANIC compounds
- Publication
Journal of Food Science (Wiley-Blackwell), 1990, Vol 55, Issue 5, p1303
- ISSN
0022-1147
- Publication type
Article
- DOI
10.1111/j.1365-2621.1990.tb03921.x