2-Step Multi-Volatile Method (2-Step MVM) for Characterization of Aroma Compounds in Bread
Aplikace | 2016 | GERSTELInstrumentace
GC/MSD, HeadSpace, GC/SQ
ZaměřeníPotraviny a zemědělství
VýrobceAgilent Technologies, GERSTEL
Klíčová slovabutter, crust, shortening, carbopack, aroma, interior, bread, dhs, heated, mvm, vapor, gerstel, compounds, sweet, hydrophilic, non, burnt, phenethyl, decalactone, retention, maltol, made, ethanol, min, tenax, butanol, uniform, performed, roasty, volatile, sugar, sampling, delta, different, iso, time, synergies, recovery, shincarbon, fatty, desorption, alcohol, fet, pyrrole, same, pressure, butanal, carbotrap, samples, propanal
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