A comparative study on aromatic profiles of strawberry vinegars obtained using different conditions in the production process

Article

Fecha

2016

Registro en:

192, , 1051-1059

03088146

https://hdl.handle.net/20.500.12728/6455

https://repositorioslatinoamericanos.uchile.cl/handle/2250/5143687

Autor

Ubeda C.

Callejón R.M.

Troncoso A.M.

Moreno-Rojas J.M.

Peña F.

Morales M.L.

Institución

Universidad Autónoma de Chile

Materias

Modified frequency

Odour-active compound

Aromatic compounds

Gas chromatography

Ionization of gases

Mass spectrometry

Principal component analysis

Wooden containers

Modified frequency

Odour active compounds

2,3 butanedione

butyric acid ethyl ester

flavoring agent

gamma dodecalactone

isovaleric acid

para vinylguaiacol

phenethyl alcohol

phenylacetic acid

unclassified drug

flavoring agent

amino acid metabolism

comparative study

dynamic headspace gas chromatography mass spectrometry

mass fragmentography

principal component analysis

gas chromatography

Fragaria x ananassa

Chromatography, Gas

Flavoring Agents

Gas Chromatography-Mass Spectrometry

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