Calculation and application of the retention indices in programmed-temperature gas chromatography

Majlát, P; Erdős, Zoltán; Takás, J.

doi:10.1016/s0021-9673(01)97888-4

Cited by 130 publications

(73 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The components were identi®ed by comparing spectra and retention indices 23 with those from authentic compounds and with published data 24±26 , and also by matching against the Wiley Spectral Library using the PBM algorithm.…”

Section: Gas Chromatography-mass Spectrometry (Gc-ms)mentioning

confidence: 99%

Effects of drying on flavour compounds in Australian-grown ginger (Zingiber officinale)

Bartley

Jacobs

2000

J. Sci. Food Agric.

210

131

View full text Add to dashboard Cite

Section: Gas Chromatography-mass Spectrometry (Gc-ms)mentioning

confidence: 99%

Effects of drying on flavour compounds in Australian-grown ginger (Zingiber officinale)

Bartley

Jacobs

2000

J. Sci. Food Agric.

210

131

View full text Add to dashboard Cite

“…The identification of the analytes was carried out by either comparing retention indices (Kováts indices) and mass spectra to standard compounds obtained from Sigma, Poole, UK, or with literature data, or using the mass spectra data available in the mass spectra database. 8,9 Quantification Hexyl acetate was used as an internal standard. Standard solutions of the internal standard in the range 5-500 µg ml were made and used to obtain a calibration curve.…”

Section: Flavour Analysismentioning

confidence: 99%

The aroma of jam prepared from fruits of mosphilla (Crataegus azarolus L.)

Hadjimitsi

Zabetakis

2005

Flavour Fragr. J.

View full text Add to dashboard Cite

The volatile constituents of the jam of Crataegus azarolus (Rosaceae) were analysed using simultaneous distillation-extraction and identified by gas chromatography-mass spectroscopy. Forty-four volatile compounds were identified for the first time in this jam, while 12 peaks were not identified. The volatile compounds were quantitatively determined by the use of an internal standard. The major classes of compounds identified included aliphatic and aromatic aldehydes, ketones, alcohols, monoterpenes, sesquiterpenes and hydrocarbons. The major constituent identified was 2-furaldehyde.

show abstract

“…Linear retention indices were calculated against those of n-paraffins. 3 These conditions were used for quantitative analysis by the internal standard method. The recovery of the method was determined by the standard addition technique applied to a sample.…”

Section: Analysis Of the Volatile Constituentsmentioning

confidence: 99%

Volatile constituents of genipap (Genipa americana L.) fruit from Cuba

Pino

Marbot

Vazquez³

2005

Flavour Fragr. J.

View full text Add to dashboard Cite

Volatile constituents were isolated from genipap (Genipa americana L.) fruit by simultaneous steam distillation-solvent extraction according to Likens-Nickerson. Compounds were identified by capillary GC-MS. Ninetyeight compounds were identified in the aroma concentrate, of which hexadecanoic acid, octadecanoic acid, tetradecanoic acid, linalool and limonene were found to be the major constituents. Carboxylic acids, with their acidic and harsh notes, should play an important role in the flavor of the fruit.

show abstract

Calculation and application of the retention indices in programmed-temperature gas chromatography

Cited by 130 publications

References 5 publications

Effects of drying on flavour compounds in Australian-grown ginger (Zingiber officinale)

Effects of drying on flavour compounds in Australian-grown ginger (Zingiber officinale)

The aroma of jam prepared from fruits of mosphilla (Crataegus azarolus L.)

Volatile constituents of genipap (Genipa americana L.) fruit from Cuba

Contact Info

Product

Resources

About