Abstract
Identification of the analytes present in the volatile portion of a number of confectionaries was made using solid phase microextraction in combination with gas chromatography mass spectroscopy. This represents a first step in formulating a database of confectionary volatiles, which considering the recent problems with food adulteration should prove useful.
Keywords: Confectionary, gas chromatography, mass spectroscopy, spme, flavor component, fingerprint, GC-MS, volatiles, ion chromatogram, flavor
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