Potential artefacts from using porous polymers for collecting aroma components
- 1 October 1980
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 31 (10) , 1017-1026
- https://doi.org/10.1002/jsfa.2740311008
Abstract
Examination of the components produced by heating Porapak Q and Tenax GC above their normal operating temperatures revealed the presence of hydrocarbons, benzaldehyde, ethylbenzaldehyde, acetophenone, ethylacetophenone, isopropylbenzyl alcohols, diacetylbenzene, phenol and furans, all of which could potentially occur as artefacts when using these porous polymers for collecting and concentrating aroma components from foods.This publication has 17 references indexed in Scilit:
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