کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10544012 | 963563 | 2005 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
On-line gas chromatography combustion/pyrolysis isotope ratio mass spectrometry (HRGC-C/P-IRMS) of major volatiles from pear fruit (Pyrus communis) and pear products
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موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Using extracts obtained by simultaneous distillation extraction (SDE) as well as liquid liquid extraction (LLE) of self-prepared juices from pear fruits (n = 20) and from commercial pear products (juices, n = 11; brandies, n = 16; baby food, n = 8), on-line capillary gas chromatography-isotope ratio mass spectrometry was employed in the combustion (C) and the pyrolysis (P) modes (HRGC-C/P-IRMS) to determine the δ13CV-PDB and δ2HV-SMOW values of major pear flavour constituents. In addition to butyl acetate 1, 1-butanol 2, hexyl acetate 3, 1-hexanol 4, as well as the 'pear esters' methyl E,Z-2,4-decadienoate 5, ethyl E,Z-2,4-decadienaote 6, and ethyl E,E-2,4-decadienoate 7, each originating from the fruit, the δ13CVPDB and δ2HV-SMOW data of commercial synthetic and “natural” (biotechnologically derived) 1-7 were determined.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 91, Issue 3, July 2005, Pages 449-455
Journal: Food Chemistry - Volume 91, Issue 3, July 2005, Pages 449-455
نویسندگان
Kathrin Kahle, Christina Preston, Elke Richling, Frank Heckel, Peter Schreier,