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- W2187105910 abstract "Qualitative and quantitative variation of volatile aroma compounds in different foods and beverages containing peppermint and orange aroma was studied using the simultaneous distillation and extraction micromethod for isolating the aroma fraction and capillary gas chromatography for analysing the extracts. In peppermint aroma 41 constituents and in orange aroma 22 compounds were identified. The yields of aroma fractions from different materials varied from 0.2 up to 24 mg/g (peppermint) and from 0.03 up to 2 mg/g (orange)." @default.
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- W2187105910 date "2001-01-01" @default.
- W2187105910 modified "2023-09-26" @default.
- W2187105910 title "DETERMINATION OF PEPPERMINT AND ORANGE AROMA COMPOUNDS IN FOOD AND BEVERAGES" @default.
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- W2187105910 doi "https://doi.org/10.3176/chem.2001.4.03" @default.
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