USE CHROMATOGRAPHIC METHODS FOR RESEARCH COMPONENT COMPOSITION OF APPLES AND PEARS
Abstract
The paper analyzes applied in the world practice of chromatographic methods for the determination of the component composition of apples and pears. It is noted that for the analysis of compounds responsible for flavor recom-gas method is used gas chromatography spectrometry for the analysis of compounds that characterize the taste and color - a method of high-Jew bone chromatography with mass selective detection. The paper analyzes applied in the world practice of chromatographic methods for the determination of the component composition of apples and pears. It is noted that for the analysis of compounds responsible for flavor recom-gas method is used gas chromatography spectrometry for the analysis of compounds that characterize the taste and color - a method of high-Jew bone chromatography with mass selective detection.
About the Authors
M. I. Pachytskaya
РУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»
Belarus
Belarus
V. P. Suboch
РУП «Научно-практический центр Национальной академии наук Беларуси по продовольствию»
Belarus
Belarus
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Review
For citations:
Pachytskaya M.I., Suboch V.P. USE CHROMATOGRAPHIC METHODS FOR RESEARCH COMPONENT COMPOSITION OF APPLES AND PEARS. Food Industry: Science and Technology. 2015;(4):53-58. (In Russ.)
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