Gas chromatography/sniffing port analysis evaluated for aroma release from rehydrated French beans (Phaseolus vulgaris)

S. M. Van Ruth; J. P. Roozen; J. L. Cozijnsen

doi:10.1016/0308-8146(96)00035-0

Gas chromatography/sniffing port analysis evaluated for aroma release from rehydrated French beans (Phaseolus vulgaris)

S. M. Van Ruth
, J. P. Roozen
, J. L. Cozijnsen

Wageningen University & Research

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

Abstract

The technique of gas chromatography/sniffing port analysis was evaluated for studying the release of aroma compounds from rehydrated diced French beans. The aroma compounds 2-/3-methylbutanal and hexanal were released at a constant rate over time. An identical selection of odour active compounds was obtained at different sampling times. Mutual proportions were remained among the sampling times, although the total number of perceptions of assessors were different.

Original language	English
Pages (from-to)	343-346
Number of pages	4
Journal	Food Chemistry
Volume	56
Issue number	4
DOIs	https://doi.org/10.1016/0308-8146(96)00035-0
Publication status	Published - Aug 1996
Externally published	Yes

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10.1016/0308-8146(96)00035-0

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title = "Gas chromatography/sniffing port analysis evaluated for aroma release from rehydrated French beans (Phaseolus vulgaris)",

abstract = "The technique of gas chromatography/sniffing port analysis was evaluated for studying the release of aroma compounds from rehydrated diced French beans. The aroma compounds 2-/3-methylbutanal and hexanal were released at a constant rate over time. An identical selection of odour active compounds was obtained at different sampling times. Mutual proportions were remained among the sampling times, although the total number of perceptions of assessors were different.",

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AB - The technique of gas chromatography/sniffing port analysis was evaluated for studying the release of aroma compounds from rehydrated diced French beans. The aroma compounds 2-/3-methylbutanal and hexanal were released at a constant rate over time. An identical selection of odour active compounds was obtained at different sampling times. Mutual proportions were remained among the sampling times, although the total number of perceptions of assessors were different.

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Gas chromatography/sniffing port analysis evaluated for aroma release from rehydrated French beans (Phaseolus vulgaris)

Abstract

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