Gas chromatography/sniffing port analysis evaluated for aroma release from rehydrated French beans (Phaseolus vulgaris).

S.M. van Ruth, J.P. Roozen, J.L. Cozijnsen

Research output: Contribution to journalArticleAcademicpeer-review

27 Citations (Scopus)

Abstract

The technique of gas chromatography/sniffing port analysis was evaluated for studying the release of aroma compounds from rehydrated diced French beans. The aroma compounds 2-—methylbutanal and hexanal were released at a constant rate over time. An identical selection of odour active compounds was obtained at different sampling times. Mutual proportions were remained among the sampling times, although the total number of perceptions of assessors were different.
Original languageEnglish
Pages (from-to)343-346
JournalFood Chemistry
Volume56
Issue number4
DOIs
Publication statusPublished - 1996

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