Abstract
This study investigates the application of passive headspace analysis to several different foods and flowers and compares these results to other published studies.The method demonstrates the applicability of passive headspace analysis for extraction and qualitative analysis of volatile flavor components of citrus fruits and flower blossoms. The method is simple, inexpensive, fast, and provides an alternative to analysis of volatile flavor and fragrance compounds using solid phase microextraction techniques and other extraction techniques.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
