Details
| Original language | English |
|---|---|
| Title of host publication | Volatile Compounds in Foods and Beverages |
| Pages | 283-304 |
| Number of pages | 22 |
| ISBN (electronic) | 9781351405355 |
| Publication status | Published - 1991 |
| Externally published | Yes |
Abstract
Fruits with their delicate flavors were among the first objects investigated by flavor chemists. The complexity of natural fruit flavors requires a high degree of resolution achieved only with modern capillary gas-liquid chromatography (GLC) and GLC coupled with mass spectrometry (GLC-MS). In spite of the analytical advances, the chemical background of the typical flavor of many fruits is still unknown. Fruit flavors are usually present in concentrations below 30 ppm (fresh fruit). Concentrations of single constituents may vary from some ppm down to ppl and sub-ppl levels, permitting detection by the human nose but not identification by the use of physicochemical instruments.
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Volatile Compounds in Foods and Beverages. 1991. p. 283-304.
Research output: Chapter in book/report/conference proceeding › Contribution to book/anthology › Research › peer review
}
TY - CHAP
T1 - Fruits I
AU - Berger, Ralf G.
PY - 1991
Y1 - 1991
N2 - Fruits with their delicate flavors were among the first objects investigated by flavor chemists. The complexity of natural fruit flavors requires a high degree of resolution achieved only with modern capillary gas-liquid chromatography (GLC) and GLC coupled with mass spectrometry (GLC-MS). In spite of the analytical advances, the chemical background of the typical flavor of many fruits is still unknown. Fruit flavors are usually present in concentrations below 30 ppm (fresh fruit). Concentrations of single constituents may vary from some ppm down to ppl and sub-ppl levels, permitting detection by the human nose but not identification by the use of physicochemical instruments.
AB - Fruits with their delicate flavors were among the first objects investigated by flavor chemists. The complexity of natural fruit flavors requires a high degree of resolution achieved only with modern capillary gas-liquid chromatography (GLC) and GLC coupled with mass spectrometry (GLC-MS). In spite of the analytical advances, the chemical background of the typical flavor of many fruits is still unknown. Fruit flavors are usually present in concentrations below 30 ppm (fresh fruit). Concentrations of single constituents may vary from some ppm down to ppl and sub-ppl levels, permitting detection by the human nose but not identification by the use of physicochemical instruments.
UR - http://www.scopus.com/inward/record.url?scp=85052561554&partnerID=8YFLogxK
U2 - 10.1201/9780203734285
DO - 10.1201/9780203734285
M3 - Contribution to book/anthology
AN - SCOPUS:85052561554
SN - 9780824783907
SP - 283
EP - 304
BT - Volatile Compounds in Foods and Beverages
ER -