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Solid Phase Microextraction in Flavour Analysis with Special Reference to Spices and Herbs

Kuriachen, V.P (2006) Solid Phase Microextraction in Flavour Analysis with Special Reference to Spices and Herbs. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: This study deals with the use of metal oxide gas sensors and the headspace techniques for microencapsulated essential oils of thyme, oregano and cassia. The volatile compounds released from the microencapsulated flavors were tested by an array of the gas sensors. The features of individual odors were described using an analysis of the transient responses of the sensors to the aroma. The coating materials were graded with respect to the leakage of volatile components. The volatile compounds leaking from the microencapsulated flavors were collected by the HS-SPME technique and analyzed by GC-MS.
Uncontrolled Keywords: spme solid phase microextraction flavour analysis herbs spices
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
600 Technology > 08 Food technology > 01 Analysis
Divisions: Human Resource Development
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Jul 2007 11:29
Last Modified: 28 Dec 2011 09:29
URI: http://ir.cftri.com/id/eprint/1303

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