Development of a SBSE-TD method coupled to GC–MS and chemometrics for the differentiation of variety and processing conditions in peach juices

Development of a SBSE-TD method coupled to GC–MS and chemometrics for the differentiation of... •SBSE with direct immersion has been employed as extraction technique.•After desorption cryofocusing was carried out with a CIS-4 PTV injector.•Analysed compounds included volatile and semivolatile compounds.•Chemometric techniques allowed differentiation of peach juice samples. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Food Chemistry Elsevier

Development of a SBSE-TD method coupled to GC–MS and chemometrics for the differentiation of variety and processing conditions in peach juices

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Publisher
Elsevier
Copyright
Copyright © 2017 Elsevier Ltd
ISSN
0308-8146
D.O.I.
10.1016/j.foodchem.2017.06.070
Publisher site
See Article on Publisher Site

Abstract

•SBSE with direct immersion has been employed as extraction technique.•After desorption cryofocusing was carried out with a CIS-4 PTV injector.•Analysed compounds included volatile and semivolatile compounds.•Chemometric techniques allowed differentiation of peach juice samples.

Journal

Food ChemistryElsevier

Published: Jan 15, 2018

References

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