Aroma-impact compounds in dried spice as a quality index using solid phase microextraction with olfactometry and comprehensive two-dimensional gas chromatography

Bussayarat Maikhunthod; Philip Marriott

doi:10.1016/j.foodchem.2013.05.156

Aroma-impact compounds in dried spice as a quality index using solid phase microextraction with olfactometry and comprehensive two-dimensional gas chromatography

Bussayarat Maikhunthod, Philip Marriott

School of Chemistry

Research output: Contribution to journal › Article › Research › peer-review

20 Citations (Scopus)

Original language	English
Pages (from-to)	4324 - 4332
Number of pages	9
Journal	Food Chemistry
Volume	141
Issue number	4
DOIs	https://doi.org/10.1016/j.foodchem.2013.05.156
Publication status	Published - 2013

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10.1016/j.foodchem.2013.05.156

Cite this

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title = "Aroma-impact compounds in dried spice as a quality index using solid phase microextraction with olfactometry and comprehensive two-dimensional gas chromatography",

author = "Bussayarat Maikhunthod and Philip Marriott",

year = "2013",

doi = "10.1016/j.foodchem.2013.05.156",

language = "English",

volume = "141",

pages = "4324 -- 4332",

journal = "Food Chemistry",

issn = "0308-8146",

publisher = "Elsevier BV",

number = "4",

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AU - Maikhunthod, Bussayarat

AU - Marriott, Philip

PY - 2013

Y1 - 2013

U2 - 10.1016/j.foodchem.2013.05.156

DO - 10.1016/j.foodchem.2013.05.156

M3 - Article

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VL - 141

SP - 4324

EP - 4332

JO - Food Chemistry

JF - Food Chemistry

IS - 4

ER -