Method development by GC-ECD and HS-SPME-GC-MS for beer volatile analysis
- Author
- DA SILVA, Gisele C1 ; DA SILVA, Abner A. S1 ; DA SILVA, Larissa S. N1 ; GODOY, Ronoel Luiz De O1 ; NOGUEIRA, Luciana C1 ; QUITERIO, Simone L1 ; RAICES, Renata S. L1
[1] Instituto Federal de Educação, Ciência e Tecnologia do Rio de Janeiro (IFRJ), Mestrado Profissional em Ciência e Tecnologia de Alimentos (PCTA), Rua Senador Furtado, 121, 20270-021 Rio de Janeiro, RJ, Brazil - Source
Food chemistry. 2015, Vol 167, pp 71-77, 7 p ; ref : 1/2 p
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Beer Gas chromatography HS (headspace) Off-flavours SPME (solid-phase microextraction)
- Keyword (fr)
- Bière Chromatographie phase gazeuse Composé volatil Défaut flaveur Développement Espace tête Matière volatile Méthode Solide Boisson alcoolisée
- Keyword (en)
- Beer Gas chromatography Volatile compound Off-flavor Development Headspace Volatiles Method Solid Alcoholic beverage
- Keyword (es)
- Cerveza Cromatografía fase gaseosa Compuesto volátil Defecto flavor Desarrollo Espacio cabeza Materia volátil Método Sólido Bebida alcohólica
- Classification
- Pascal
- 002 Biological and medical sciences / 002B Medical sciences / 002B03 Toxicology / 002B03F Alcoholism and acute alcohol poisoning
- Pascal
- 002 Biological and medical sciences / 002B Medical sciences / 002B03 Toxicology / 002B03H Food toxicology
- Discipline
- Toxicology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 28785533
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2014.06.033 
https://dx.doi.org/10.1016/j.foodchem.2014.06.033
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