VOLATILES IN GRAVENSTEIN APPLE ESSENCE IDENTIFIED BY GC-MASS SPECTROMETRY

被引：40

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.

引用

页码：508 / +

页数：1

共 34 条

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