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Bulletin of UASVM Agriculture
Year: 2010  |  Volume: 67  |  Issue: 2  |  Page No.: 447 - 451

Comparison of Different GC-MS Methods Used for the Volatile Compounds Identification from Commercial Apple Vinegar

Delia Mihaela Truta, Maria TOFANA, Sonia Ancuta Socaci and Elena MUDURA    

Abstract: Apple vinegar is increasingly used nowadays as a spice because its good sensory characteristics and also it is a natural treatment for different human diseases. Based on these facts knowing its aroma profile is essential for the evaluation and authentication of apple vinegar. This paper aims are the study of different GC-MS methods for the identification of volatile compounds from commercial apple vinegar; and the selection of the best method who will allow us the longer number of volatile compounds from our sample.

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