Characterization of natural vanilla flavour in foodstuff by HS-SPME and GC-C-IRMS
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Title
Characterization of natural vanilla flavour in foodstuff by HS-SPME and GC-C-IRMS
Authors
Keywords
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Journal
FLAVOUR AND FRAGRANCE JOURNAL
Volume 32, Issue 2, Pages 85-91
Publisher
Wiley
Online
2016-11-30
DOI
10.1002/ffj.3364
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- (2014) Katryna A. van Leeuwen et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Authenticity and Traceability of Vanilla Flavors by Analysis of Stable Isotopes of Carbon and Hydrogen
- (2014) Anne-Mette Sølvbjerg Hansen et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Determination of petitgrain oils landmark parameters by using gas chromatography–combustion–isotope ratio mass spectrometry and enantioselective multidimensional gas chromatography
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- Improved rapid authentication of vanillin using δ13C and δ2H values
- (2010) Markus Greule et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Procedure for the isolation of vanillin from vanilla extracts prior to isotopic authentication by quantitative 13C-NMR
- (2010) Esmeralda Cicchetti et al. FLAVOUR AND FRAGRANCE JOURNAL
- Comparison of extraction techniques and modeling of accelerated solvent extraction for the authentication of natural vanilla flavors
- (2009) Esmeralda Cicchetti et al. JOURNAL OF SEPARATION SCIENCE
- Protocol for isolation of vanillin from ice cream and yoghurt to confirm the vanilla beans origin by 13C-EA-IRMS
- (2008) Guenther Lamprecht et al. FOOD CHEMISTRY
- A comprehensive review on vanilla flavor: Extraction, isolation and quantification of vanillin and others constituents
- (2008) Arun K. Sinha et al. INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
- Comparison of headspace-SPME-GC–MS and LC–MS for the detection and quantification of coumarin, vanillin, and ethyl vanillin in vanilla extract products
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