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Gas-chromatographische Untersuchung pflanzlicher Aromen. III. Vergleich der „Head-Space”-Methode mit der Flüssig-Flüssig-Extraktion zur quantitativen Bestimmung von Apfelaromastoffen

Gas chromatographic investigation of vegetable flavours III. Comparison of the “head-space” method with liquid-liquid extraction for quantitative determination of apple flavour components

Etude d'arômes végétaux par chromatographie en phase gazeuse III. Comparaison de la méthode de “Head-Space” avec l'extraction liquide-liquide pour la détermination quantitative d'arômes dans les pommes

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Literatur

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Authors and Affiliations

  1. Abteilung Biochemie und Physiologie, Institut für Lebensmittelchemie der Universität Karlsruhe und Bundesforschungsanstalt für Rebenzüchtung Geilweilerhof, D-6741, Siebeldingen/Pfalz

    F. Drawert, W. Heimann, R. Emberger & R. Tressl

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  1. F. Drawert
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  2. W. Heimann
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  3. R. Emberger
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  4. R. Tressl
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Auszug aus den Dissertationen vonR. Emberger undR. Tressl, Universität Karlsruhe 1967

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Drawert, F., Heimann, W., Emberger, R. et al. Gas-chromatographische Untersuchung pflanzlicher Aromen. III. Vergleich der „Head-Space”-Methode mit der Flüssig-Flüssig-Extraktion zur quantitativen Bestimmung von Apfelaromastoffen. Chromatographia 2, 77–78 (1969). https://doi.org/10.1007/BF02341322

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  • DOI: https://doi.org/10.1007/BF02341322

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