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TECHNIQUES FOR THE ISOLATION AND CONCENTRATION OF VEGETABLE-OILS VOLATILES
被引：8
作者：
MORALES, MT
APARICIO, R
GUTIERREZ, F
机构：
关键词：
INFORMATION (PAPER);
VEGETABLE OIL;
VOLATILE COMPONENTS (CONCENTRATION);
VOLATILE COMPONENTS (ISOLATION);
D O I：
10.3989/gya.1992.v43.i3.1170
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
One of the methods for food flavor evaluation is the analysis of volatile components, First step in this Kind of analysis is the isolation and concentration of volatiles. A review is carried out about different techniques applied in foods and especially in vegetable oils. Very different methods have been used, an explication of each one with its different cases are presented. Likewise the applications carried out in vegetable oils during last years are discussed.
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页码：164 / 173
页数：10
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