Characterization of Odor-Active Compounds in Aromatic Caramel by Gc-Olfactometry and Gc-Mass Spectrometry

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Published inFlavour Science : Proceedings from XIII Weurman Flavour Research Symposium pp. 251 - 255
Main Authors Dacremont, Catherine, Nigay, Henri, Paravisini, Laurianne, Gouttefangeas, Cécile, Moretton, Cédric, Guichard, Elisabeth, Gourrat-Pernin, Karine
Format Reference
LanguageEnglish
Published 2014
Subjects
Candy
Food additives industry
Mass spectrometry
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Author Gourrat-Pernin, Karine
Gouttefangeas, Cécile
Nigay, Henri
Guichard, Elisabeth
Moretton, Cédric
Paravisini, Laurianne
Dacremont, Catherine
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  surname: Paravisini
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– givenname: Cécile
  surname: Gouttefangeas
  fullname: Gouttefangeas, Cécile
– givenname: Cédric
  surname: Moretton
  fullname: Moretton, Cédric
– givenname: Elisabeth
  surname: Guichard
  fullname: Guichard, Elisabeth
– givenname: Karine
  surname: Gourrat-Pernin
  fullname: Gourrat-Pernin, Karine
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StartPage 251
SubjectTerms Candy
Food additives industry
Mass spectrometry
Title Characterization of Odor-Active Compounds in Aromatic Caramel by Gc-Olfactometry and Gc-Mass Spectrometry
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