Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology

Article ID	Journal	Published Year	Pages	File Type
8889528	Food Research International	2018	10 Pages	PDF

Keywords

HPMC SPME Carboxen Bread crust MSA DVB PDMS LOQ DOE RSD CCD 2-Acetyl-1-pyrroline PCA odour threshold relative standard deviation solid-phase microextraction Desirability function Principal component analysis Volatile compounds LOD یا Limit of detection relative error divinylbenzene Response Surface Method RSM coefficient of determination Design of experiments Central composite design CAR limit of quantification limit of detection principal component Gluten-free bread Polyacrylate Polydimethylsiloxane

Related Topics

Life Sciences Agricultural and Biological Sciences Food Science

Analysis of volatile compounds in gluten-free bread crusts with an optimised and validated SPME-GC/QTOF methodology

Authors

Joana Pico, Beatriz AntolÃn, Laura Román, Manuel Gómez, José Bernal,