Comparative study of two extraction techniques to obtain representative aroma extracts for being analysed by gas chromatography-olfactometry: application to roasted pistachio aroma.
Aceña
Laura
L
Research Group of Analytical Chemistry of Wine and Food, Department of Analytical Chemistry and Organic Chemistry, Campus Sescelades, Faculty of Oenology of Tarragona, Rovira i Virgili University, 43007 Tarragona, Spain.
Vera
Luciano
L
Guasch
Josep
J
Busto
Olga
O
Mestres
Montserrat
M
D005591:Chemical Fractionation / Q000379:methods*; D002849:Chromatography, Gas / Q000379:methods*; D009812:Odorants / Q000032:analysis*; D009930:Organic Chemicals / Q000032:analysis / Q000737:chemistry; D027927:Pistacia / Q000737:chemistry*; D015203:Reproducibility of Results; D052617:Solid Phase Microextraction
D009930:Organic Chemicals