Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Fay, Laurent | - |
| dc.contributor.author | Yeretzian, Chahan | - |
| dc.contributor.author | Blank, Imre | - |
| dc.date.accessioned | 2018-04-19T14:55:18Z | - |
| dc.date.available | 2018-04-19T14:55:18Z | - |
| dc.date.issued | 2001 | - |
| dc.identifier.issn | 0009-4293 | de_CH |
| dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/5422 | - |
| dc.description.abstract | Flavour research is a demanding domain in terms of analytical methodology as key odorants usually occur in trace amounts, often embedded in extracts containing volatile compounds at much higher concentrations. Since its early days, GC-MS has been a key tool in flavour laboratories enabling characterisation of thousands of volatile components in food products. However, as flavour chemists delve deeper into the understanding of flavour generation and delivery, there is a need for more powerful methodologies adapted to their specific needs. This paper will present two techniques that allow flavour separation and characterisation, namely GC-TOFMS and MS/MS. Moreover, APCI-MS, PTR-MS and REMPI-TOFMS will be discussed as they enable direct investigation of volatile compounds without any chromatographic step, thus studying release of flavour compounds during food processing or food consumption. | de_CH |
| dc.language.iso | en | de_CH |
| dc.publisher | Schweizerische Chemische Gesellschaft | de_CH |
| dc.relation.ispartof | Chimia | de_CH |
| dc.rights | Licence according to publishing contract | de_CH |
| dc.subject.ddc | 664: Lebensmitteltechnologie | de_CH |
| dc.title | Novel mass spectrometry methods in flavour analysis | de_CH |
| dc.type | Beitrag in wissenschaftlicher Zeitschrift | de_CH |
| dcterms.type | Text | de_CH |
| zhaw.departement | Life Sciences und Facility Management | de_CH |
| zhaw.publisher.place | Bern | de_CH |
| zhaw.funding.eu | No | de_CH |
| zhaw.issue | 5 | de_CH |
| zhaw.originated.zhaw | Yes | de_CH |
| zhaw.pages.end | 434 | de_CH |
| zhaw.pages.start | 429 | de_CH |
| zhaw.publication.status | publishedVersion | de_CH |
| zhaw.volume | 55 | de_CH |
| zhaw.publication.review | Peer review (Publikation) | de_CH |
| Appears in collections: | Publikationen Life Sciences und Facility Management | |
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Fay, L., Yeretzian, C., & Blank, I. (2001). Novel mass spectrometry methods in flavour analysis. Chimia, 55(5), 429–434.
Fay, L., Yeretzian, C. and Blank, I. (2001) ‘Novel mass spectrometry methods in flavour analysis’, Chimia, 55(5), pp. 429–434.
L. Fay, C. Yeretzian, and I. Blank, “Novel mass spectrometry methods in flavour analysis,” Chimia, vol. 55, no. 5, pp. 429–434, 2001.
FAY, Laurent, Chahan YERETZIAN und Imre BLANK, 2001. Novel mass spectrometry methods in flavour analysis. Chimia. 2001. Bd. 55, Nr. 5, S. 429–434
Fay, Laurent, Chahan Yeretzian, and Imre Blank. 2001. “Novel Mass Spectrometry Methods in Flavour Analysis.” Chimia 55 (5): 429–34.
Fay, Laurent, et al. “Novel Mass Spectrometry Methods in Flavour Analysis.” Chimia, vol. 55, no. 5, 2001, pp. 429–34.
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