Adamson, J. H.Neethling, D. N.de Goede, Richard Goodwin2017-11-152017-11-151994http://hdl.handle.net/10321/2776Submitted in fulfilment of the requirements for the Masters' Diploma in Technology: Chemistry, Technikon Natal, Durban, South Africa, 1994.A comparison was made of various methods for the analysis of the odoriferous components of Mahewu, a fermented mealie meal porridge. The most satisfactory procedure was found to be that of dynamic headspace sampling. This technique, used in conjunction with gas chromatography and mass spectrometry, allowed the positive identification of several components .120 penMahewuMealie meal gruelFermented foodsThesishttps://doi.org/10.51415/10321/2776