Profiling Volatile Constituents of Homemade Preserved Foods Prepared in Early 1950s South Dakota (USA) Using Solid-Phase Microextraction (SPME) with Gas Chromatography–Mass Spectrometry (GC-MS) Determination

An essential dimension of food tasting (i.e., flavor) is olfactory stimulation by volatile organic compounds (VOCs) emitted therefrom. Here, we developed a novel analytical method based on solid-phase microextraction (SPME) sampling in argon-filled gas sampling bags with direct gas chromatography–ma...

Descripción completa

Detalles Bibliográficos
Autores principales: Leinen, Lucas J., Swenson, Vaille A., Juntunen, Hope L., McKay, Scott E., O’Hanlon, Samantha M., Videau, Patrick, Gaylor, Michael O.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6413207/
https://www.ncbi.nlm.nih.gov/pubmed/30781798
http://dx.doi.org/10.3390/molecules24040660

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6413207/
https://www.ncbi.nlm.nih.gov/pubmed/30781798
http://dx.doi.org/10.3390/molecules24040660

Ejemplares similares