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Gas Chromatography/Mass Spectrometry Measurements in the Investigation of Pepper Aroma Structures
Author(s) -
Korány Kornél,
Amtmann Mária
Publication year - 1997
Publication title -
rapid communications in mass spectrometry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.528
H-Index - 136
eISSN - 1097-0231
pISSN - 0951-4198
DOI - 10.1002/(sici)1097-0231(199704)11:6<686::aid-rcm842>3.0.co;2-0
Subject(s) - aroma , chemistry , pepper , mass spectrometry , chromatography , gas chromatography–mass spectrometry , gas chromatography , food science
The quality of foods depends not only on their nutritional value but basically on their sensory value, as well. In establishing the attractive character of foods, spices play a very important role by their aroma‐quality and the composition of the aroma compounds. The lack of measuring methods capable of investigating the aroma‐profiles of spicy and medicinal plants makes necessary the thorough research of the related analytical fields. By normalizing both the retention times and the peak areas to those of the compound possessing the largest peak, a new ‘intelligent’ chromatogram evaluation procedure has been developed. © 1997 John Wiley & Sons, Ltd.