Comparison of volatile trapping techniques for the comprehensive analysis of food flavourings by Gas Chromatography-Mass Spectrometry.

Carmen Diez-Simon,Brenda Ammerlaan,Marco van den Berg,John van Duynhoven,Doris Jacobs,Roland Mumm,Robert D Hall

Journal of Chromatography A（2020）

引用 33|浏览10

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摘要

•Untargeted metabolomics approaches help understand flavour and chemical composition•Process flavours comprise diverse, complex mixtures of volatile compounds•The highest number of volatiles detected was achieved by SBSE•Sorptive extraction is environmentally friendlier than organic solvent extraction

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关键词

Process flavors,Volatiles,Headspace techniques,Stir bar sorptive extraction (SBSE),Gas chromatography-mass spectrometry (GC-MS),Maillard reaction

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