Reinvestigation of vanillin contents and component ratios of vanilla extracts using high-performance liquid chromatography and gas chromatography
- Author
- SCHARRER, A1 ; MOSANDL, A1
[1] Johann Wolfgang Goethe-Universität Frankfurt am Main, Institut für Lebensmittelchemie, Marie-Curie-Str. 9, 60439 Frankfurt, Germany - Source
Deutsche Lebensmittel-Rundschau. 2001, Vol 97, Num 12, pp 449-456 ; ref : 11 ref
- CODEN
- DLRUAJ
- ISSN
- 0012-0413
- Scientific domain
- Food science technology
- Publisher
- Behr's Verlag, Hamburg
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Keyword (fr)
- Adultération Analyse quantitative Chromatographie HPLC Chromatographie phase gazeuse Composition chimique Extraction solvant Extrait Méthode contrôle Qualité Vanille Vanilline Aromatisant Epice
- Keyword (en)
- Adulteration Quantitative analysis HPLC chromatography Gas chromatography Chemical composition Solvent extraction Extract Control method Quality Vanilla (food) Vanillin Flavoring agent Spice
- Keyword (es)
- Adulteración Análisis cuantitativo Cromatografía HPLC Cromatografía fase gaseosa Composición química Extracción solvente Extracto Método control Calidad Vainilla Vainillina Aromatizante Especia
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B13 Aroma and flavouring agent industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 14118840
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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