| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539060 | Food Chemistry | 2011 | 8 Pages |
Abstract
⺠The volatile composition of white salsify roots was evaluated. ⺠Two analytical procedures were used SPME and SDE. ⺠More than 80 compounds of different chemical families were identified. ⺠SPME identified alcohols and hydrocarbons very important in sensory perception. ⺠SDE extracts esters and terpenoids of high molecular weight.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Montserrat Riu-Aumatell, Liliana Vargas, Stefania Vichi, Josep Maria Guadayol, Elvira López-Tamames, Susana Buxaderas,