ShareIsolation of the volatile components of fresh onion by thermal desorption cold trap capillary gas chromatography.
Author(s) : TOKITOMO Y., KOBAYASHI A.
Type of article: Article
Summary
Development of a method for analyzing non stable volatile compounds typically found in onions. 23 compounds are identified in sliced or grated onions.
Details
- Original title: Isolation of the volatile components of fresh onion by thermal desorption cold trap capillary gas chromatography.
- Record ID : 1994-0306
- Languages: English
- Source: Biosci. Biotechnol. Biochem. - vol. 56 - n. 11
- Publication date: 1992
Links
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Indexing
- Themes: Vegetables
- Keywords: Chemical analysis; Slice; Onion; Vegetable; Volatile compound
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