Chemical composition and distribution of the headspace volatiles in commercial culinary herbs and spices: Chemometric approach
Fast determination of the volatile components of widely used culinary herbs and spices, without prior preparation of the sample, using headspace sampling (HS) and GC–MS/FID analysis, is presented. Generally, monoterpenes were the dominant class in HS volatiles (HSV): monoterpene hydrocarbons in dill...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Serbian Chemical Society
2020-01-01
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| Series: | Journal of the Serbian Chemical Society |
| Subjects: | |
| Online Access: | http://www.doiserbia.nb.rs/img/doi/0352-5139/2020/0352-51392000007J.pdf |