Simple Concentration and Analysis of Maple Syrup Flavor Components Using Sorptive Media MonoTrapAplikace | | GL Sciences InstrumentaceGC/MSD, Termální desorpceZaměřeníPotraviny a zemědělstvíVýrobceGL SciencesKlíčová slovadimethylpyrazine, maple, syrup, methoxytoluene, hydroxyacetone, ethylpyrazine, carbinol, trimethylpyrazine, methylpyrazine, alcohol, isopentyl, monotrap, thymine, cryo, sorptive, acetyl, isobutyl, distributors, preliminary, limonene, propylene, glycol, media, trapping, flavor, netherlands, international, collection, procedure, methyl, simple, time, processing, split, technical, components, carrier, concentration, note, detection, standard, flow, min, samples, conditions, gas, system, used, column, using
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Easy Concentration & Analysis of Roasted Seaweed by MonoTrap Thermal Desorption
|GL Sciences|Aplikace
GC Technical NoteGT129GL Sciences Inc.Easy Concentration & Analysis of Roasted Seaweed byMonoTrap - Thermal DesorptionIntroduction and analysis of roated seaweed by Thermal Desorption using MonoTrap for TD. Compoundssuch as di-methyl sulfide and β-Ionone recognized as the smell of ocean were...
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seaweed, seaweeddimethyl, dimethylsulfide, sulfidetrimethylamine, trimethylamineroasted, roastedionone, iononegeranylacetone, geranylacetonetrimethylpyrazine, trimethylpyrazineacetol, acetolroast, roastisovaleraldehyde, isovaleraldehydesim, simacetoin, acetoinbutyrolactone, butyrolactonemonotrap
GC Technical NoteGT131GL Sciences Inc.Easy Concentration & Analysis of Maple Syrup byMonoTrap - Thermal DesorptionProtocolMaple SyrupPut 20 g into a 40 mL vialGC ConditionsSystemColumnHead Space SamplingMonoTrap RGC18 TD×1 pcAt 60 ℃ for 12 hoursTD/GC/MSCol.Temp.Carrier Gas: GC/MS-Thermal Desorption (T-DexⅡ): InertCap Pure-WAX0.25...
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monotrap, monotrapdimethylpyrazine, dimethylpyrazinemaple, maplesampling, samplingsyrup, syrupglasstube, glasstubeliblary, liblaryethylpyrazine, ethylpyrazinehang, hanghydroxyacetone, hydroxyacetonespace, spacecarbinol, carbinolhead, headmethylpyrazine, methylpyrazinealcohol
Concentration Analysis of Volatile Components of Soy Sauce - Comparative Collection Methods Using MonoTrap RGC18 TD
|GL Sciences|Aplikace
GC Technical NoteGT109GL Sciences Inc.Concentration Analysis of Volatile Components of Soy Sauce- Comparative Collection Methods Using MonoTrap RGC18 TDMonoTrap RGC18 TD and HandyTD TD265 were used for simple screening and analysis of volatile components in soysauce, two different collection methods...
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shaking, shakingdip, diphandytd, handytdsciences, sciencessauce, saucesoy, soytechnical, technicalheadspace, headspacesampling, samplingvanillate, vanillatenote, notegas, gasmonotrap, monotrapmethod, methodthermal
GC Technical NoteEasy Enrichment of Beer Aroma with MonoTrapGT028GL Sciences Inc.ProtocolSampleCan Beer 30 mLTrapping (Stirring）MonoTrap DCC18 ： 2 pcsStir at 60 ℃ for 30 mins at 90 rpmSolvent ExtractionMixed Diethyl Ethel/n-Pentane= 1:1 (200 μL)Ultrasonication for 5 minsGC/MSGC ConditionSystemColumn：SHIMADZU GC-2010, GCMS-QP2010：InertCap...
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ethel, etheltrapping, trappingisomaltol, isomaltolacetol, acetolmonotrap, monotrapfurfural, furfuraltechnical, technicalstirring, stirringinertcap, inertcapdistributors, distributorssciences, sciencesacid, acidbeer, beeracetaldehyde, acetaldehydepentane