ANALYSIS OF FRAGRANCE COMPOUNDS USING THE QP-5000 GC/MS Foods contain many fragrance components. These compounds include alcohols, esters, aldehydes, ketones and terpenes. The ratios of these compounds present in the food determine each distinctive aroma. In addition, many aromas can…
Key words
ethyl, ketone, alcohol, acetate, methyl, propionate, benzyl, amyl, phenethyl, phenyl, caproate, diethyl, allyl, benzoate, butyl