title: Comparative study of two extraction techniques to obtain representative aroma extracts for being analysed by gas chromatography-olfactometry: application to roasted pistachio aroma.
authors.affiliation: 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.
authors.forename: Laura
authors.initials: L
authors.lastname: Aceña
authors.forename: Luciano
authors.initials: L
authors.lastname: Vera
authors.forename: Josep
authors.initials: J
authors.lastname: Guasch
authors.forename: Olga
authors.initials: O
authors.lastname: Busto
authors.forename: Montserrat
authors.initials: M
authors.lastname: Mestres
mesh_terms: 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
chemical_list: D009930:Organic Chemicals