Determining aroma-active compounds in Kama flour using SPME-GC/MS and GC–olfactometry

Kristel Kaseleht; Erich Leitner; T Paalmea

doi:10.1002/ffj.2032

Determining aroma-active compounds in Kama flour using SPME-GC/MS and GC–olfactometry

Kristel Kaseleht, Erich Leitner, T Paalmea

Institute of Analytical Chemistry and Food Chemistry (6450)

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

Original language	English
Pages (from-to)	122-128
Journal	Flavour and Fragrance Journal
Volume	26
Issue number	2
DOIs	https://doi.org/10.1002/ffj.2032
Publication status	Published - 2011

Fields of Expertise

Human- & Biotechnology

Treatment code (Nähere Zuordnung)

Basic - Fundamental (Grundlagenforschung)
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10.1002/ffj.2032

Cite this

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title = "Determining aroma-active compounds in Kama flour using SPME-GC/MS and GC–olfactometry",

author = "Kristel Kaseleht and Erich Leitner and T Paalmea",

year = "2011",

doi = "10.1002/ffj.2032",

language = "English",

volume = "26",

pages = "122--128",

journal = "Flavour and Fragrance Journal",

issn = "0882-5734",

publisher = "Wiley-Blackwell",

number = "2",

}

TY - JOUR

T1 - Determining aroma-active compounds in Kama flour using SPME-GC/MS and GC–olfactometry

AU - Kaseleht, Kristel

AU - Leitner, Erich

AU - Paalmea, T

PY - 2011

Y1 - 2011

UR - http://onlinelibrary.wiley.com/journal/10.1002/%28ISSN%291099-1026

U2 - 10.1002/ffj.2032

DO - 10.1002/ffj.2032

M3 - Article

SN - 0882-5734

VL - 26

SP - 122

EP - 128

JO - Flavour and Fragrance Journal

JF - Flavour and Fragrance Journal

IS - 2

ER -

Determining aroma-active compounds in Kama flour using SPME-GC/MS and GC–olfactometry

Fields of Expertise

Treatment code (Nähere Zuordnung)

Access to Document

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