Characterisation of aroma active compounds of Spanish saffron by gas chromatography–olfactometry: Quantitative evaluation of the most relevant aromatic compounds

Author:

Culleré Laura,San-Juan Felipe,Cacho Juan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference24 articles.

1. Determination of safranal from saffron (Crocus sativus L.) by thermal desorption gas chromatography;Alonso;Journal of Agricultural and Food Chemistry,1996

2. Cadwallader, K. R., Baek, H. H., & Cai, M. (1997). Characterization of saffron flavor by aroma extract dilution analysis. In S.J. Riach, & C.T. Ho (Eds.), Spices: Flavor Chemistry and Antioxidant Properties (pp. 66–79). American Chemical Society Symposium Series 660: Washington, DC.

3. Multidimensional chromatographic approach applied to the identification of novel aroma compounds in wine – Identification of ethyl cyclohexanoate, ethyl 2-hydroxy-3-methylbutyrate and ethyl 2-hydroxy-4-methylpentanoate;Campo;Journal of Chromatography A,2006

4. Prediction of the wine sensory properties related to grape variety from dynamic-headspace gas chromatography–olfactometry data;Campo;Journal of Agricultural and Food Chemistry,2005

5. Analysis of saffron volatile fraction by TD-GC–MS and e-nose;Carmona;European Food Research and Technology,2006

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