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, maltol, retention, made, ethanol, min, tenax, butanol, uniform, performed, roasty, volatile, sugar, sampling, delta, iso, different, time, synergies, recovery, fatty, shincarbon, desorption, alcohol, pyrrole, same, pressure, fet, butanal, carbotrap, samples, propanal
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AS180 Wellbrook Court | Girton Road | Cambridge | CB3 0NA | | tel: +44 (0) 1223 279210 | fax: +44 (0) 1223 279253 | email: [email protected] | anatune.co.uk COMPARISON OF EXTRACTION TECHNIQUES FOR VOLATILES IN A SELECTION OF SPIRITS…
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