Journal of the Science of Food and Agriculture · 1968 · 57 citations · 31 references
AgricultureChemistryFood ScienceFood AnalysisFood ChemistryAroma CompoundsFood CompositionGas ChromatographyVolatile Aroma AnalysisVolatile Organic CompoundsVolatile Substance AnalysisFlavor Compound AnalysisGas Chromatography IdentificationRelative Abundance AnalysisSamplingVolatile Compound AnalysisVolatile Compounds AnalysisVolatile Flavor CompoundsVolatile Organic Compounds Analysis
Abstract A simple but effective sampling technique was used to collect the flavour volatiles of cooking cabbage. Using gas chromatography 35 components were obtained and most of these were identified using relative retention data and mass spectrum evidence. The relative abundance of each volatile was calculated.
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R. A. Friedel, J.L. Shultz, A.G. Sharkey · Analytical Chemistry · 1956 · 127 citations
A.G. Sharkey, J.L. Shultz, R. A. Friedel · Analytical Chemistry · 1956 · 119 citations