VOLATILES IN GRAVENSTEIN APPLE ESSENCE IDENTIFIED BY GC-MASS SPECTROMETRY

被引：41
作者：
FLATH, RA
BLACK, DR
FORREY, RR
MCDONALD, GM
MON, TR
TERANISHI, R
机构：
[1] Western Regional Research Laboratory, Agricultural Research Service, U.S. Department of Agriculture, Albany, CA
来源：
JOURNAL OF CHROMATOGRAPHIC SCIENCE | 1969年 / 7卷 / 08期
关键词：
D O I：
10.1093/chromsci/7.8.508
中图分类号：
Q5 [生物化学];
学科分类号：
071010 ; 081704 ;
摘要：
A volatile aroma mixture extracted from Gravenstein apple essence was analyzed by combination GC-MS, using a 500 ft x 0.02 in, i.d., open tubular column and a fritted glass interface. Sixty-six components of the extract were identified. The performance of this system was then qualitatively compared with that of a GC-MS system which incorporates a membrane-type separator and ancillary valving arrangement. © 1969, Oxford University Press. All rights reserved.
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页码：508 / +
页数：1
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