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2003•Unpublished venueRequires access

Characterisation of aroma volatiles in carrots using GC-Olfactometry and aroma extract dilution.

Merete Edelenbos, Lars Porskjær Christensen, Frank Kjeldsen, Jean‐Luc Le Quéré, P. X. Étiévant

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Key concepts: Olfactometry, Aroma, Dilution, Food science, Chemistry, Chromatography, Gas chromatography, Physics

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Characterisation of aroma volatiles in carrots using GC-Olfactometry and aroma extract dilution. — Research Paper | ScholarLens