Decoding carob flavor aroma using HS–SPME–GC–MS and chemometrics
Andriana Krokou, Rebecca Kokkinofta, Marinos Stylianou, Agapios Agapiou
Topics & Concepts
Hexanoic acidChemistryChemometricsAromaFlavorPropanoic acidAcetic acidCeratonia siliquaChromatographyNonanalOdorSolid-phase microextractionGas chromatography–mass spectrometryMass spectrometryGas chromatographyFood scienceOrganic chemistryBotanyBiologyFermentation and Sensory AnalysisPolysaccharides Composition and ApplicationsPhytochemicals and Antioxidant Activities