Abstract:A simple and rapid technique based on liquid−liquid extraction coupled to gas chromatography-mass spectrometric detection (LLE-GC-MS) was developed for analysis of taste and odour compound β-ionone in water. Instrument parameters including programmed oven temperature, injection temperature and ion source temperature were evaluated and optimized. Effects of extraction time, ionic strength and pH on the detection efficiency were investigated and optimum conditions were 8 min of extraction time, without NaCl addi… Show more
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