| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541410 | Food Chemistry | 2012 | 5 Pages |
Abstract
⺠SPME-GC-MS technique was used for determination of aroma compounds in apricots. ⺠Total concentration of compounds ranged from 514 to 6232 μg/kg fresh weight. ⺠Ethanol, 1-hexanol, (Z)-3-hexenol and (E)-2-hexen-1-ol were the main alcoholic volatiles. ⺠In addition, hexanal and several acetates were also detected.
Related Topics
Physical Sciences and Engineering
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Authors
Incilay Gokbulut, Ihsan Karabulut,