___

• Ayhan, Z. ve Döş, A. 2004. Gıdalarda katı faz mikroekstraksiyon tekniği ile flavor analizi. Gıda 29(2) 169-175.
• Blank, I. 1997. Gas Chromatography-olfactometry in food aroma analysis. In
• Techniques for Analyzing Food Aroma, R. Marsili (Ed), p. 293-331, Marcel Dekker, NY Manura, J.J. and Overton, S. 2000. Direct Analysis of Spices and Coffee.
• Scientific Instrument Services, Inc. Application Note. 4. New Jersey USA. Cadwallader, K.R. and Macleod, A.J. 1998. Instrumental Methods for Analyzing
• The Flavour of Muscle Foods. In Flavor of Meat, Meat Products and Seafood. Ed By F. Shahidi 2 Ed. Blackie Academic and Professional. London P429. England. nd Mistry, B.S., Reineccius, T., ve Olson, L.K. 1997. Gas-chromatography- olfactometry for the determination of key odorants in foods. In
• Techniques for Analyzing Food Aroma, R. Marsili (Ed), p. 265-292, Marcel Dekker, NY. Chang, S. S., Valese, F. M. Hwang, L. S., Hsielh, A. L. and min, B. S.1977.
• Apparatus for the isolation of trace volatile constituents from foods. J. Agric. Food Chem. 25(3), 450-454. Parliment, T.H. 1997. Solvent extraction and distilation techniques. In
• Techniques for Analyzing Food Aroma, R. Marsili (Ed), p. 1-26, Marcel Dekker, NY. Chang, S.C. 1989. Food flavors. Food Technol. 43(12):99-106.
• Pollien, P., ve Chaintreau, A. 1997. Simultaneous distilation-extraction
• Giese, J. 2003. Advances in flavor sample preparation. Food Technol. theoretical model and development of a preparative unit. Anal. Chem. 69:3285-3292. (11):68-70.
• Shultz, T. H., Flath, R. A., Mon, T. R., Eggling, S. B. va Teronishi, R. 1977. Isolation
• Hartman, T. 2000a. Determination of off-odors and other volatile organics ın of volatile components from a model system. J. Agric. Food Chem. (3), 446-449 food packaging films by direct thermal analysis-GC-MS
• Scientific Instrument Services, Inc. Application Note. 1a. New Jersey USA. Song, J., Fan, L. and Beaudry, R. M. 1988. Application of solid phase microextraction and gas chromatography/ time off light mass spectrometry for rapid analysis of flavor volatiles in tomato and strawberry fruits. J. Agric. Food Chem. 46(7), 3721-3726.
• Hartman, T. 2000b. Methodologies for the quantification of purge and trap thermal desorption and direct thermal desorption analyses.
• Scientific Instrument Services, Inc. Application Note. 9. New Jersey USA. Wampler, T. P. 1997. Analysis of food volatiles using headspace gas chromatographic techniques. In: Techniques for Analyzing Food
• Aroma, R. Marsili (Ed), p. 27-59, Marcel Dekker, NY. Jia, M., Zhang, Q. H. and Min, D. B. 1998. Optimization of solid phase micro exraction analysis for headspace flavor compounds of orange juice. J. Agric. Food Chem. 46(7), 2744-2747.
• Wilkes, J. G., Conte, E. D., Kim, Y., Holcomb, M., Sutherland, J. B. And Miller, D. W. Sample preparation for the analysis of flavours and off- flavors in foods. J. Of Chrom. 880, 3-33. Linford, R.S.T. 2000. Developments in instrumental techniques for food flavor evaluation: future prospects. J. Sci. Food Agric. 80:2044-2048.
• Wright, D.W. 1997. Application of multidimensional gas chromatography techniques to aroma analysis. In: Techniques for Analyzing Food
• Aroma, R. Marsili (Ed), p. 113-142, Marcel Dekker, NY. Macleod, A. J. 1998. The Flavour of Meat. In Flavor of Meat, Meat Products and nd
• Seafood. Ed By F. Shahidi 2 Ed. Blackie Academic and Professional. London. P429. England. Yang, X. And Peppard, T. 1994. Solid phase microextraction for flavor analysis. J. Agric. Food Chem. 42, 1925-1930.
• Manura, J.J. 1990.Design & operation of the short path thermal desorption
• Zhang, Z., Yang, M. J. and Pawliszyn. 1994. Solid-phase microextraction. Anal. system. Scientific Instrument Services, Inc. Technical Bulletin No 1. New Jersey USA. Chem. 66 (17), 844-852.