Classification of Coffees from Different Origins by Chemical Sensor Technology
Aplikace | 2002 | GERSTELInstrumentace
GC/MSD, HeadSpace, GC/SQ
ZaměřeníPotraviny a zemědělství
VýrobceAgilent Technologies, GERSTEL
Klíčová slovarobusta, coffee, arabica, chemsensor, classification, kenya, java, noir, african, vietnam, soft, varieties, grain, coffees, brazil, hca, simca, gerstel, revealed, sensor, between, analysis, knn, neighbors, chemical, analogy, pca, discrimination, nearest, nose, technology, static, hierarchical, origins, isolation, configuration, outliers, exclusion, modeling, phenolic, different, headspace, cluster, preliminary, aroma, sdegc, principal, component, basis, flavor
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Fast Analysis of Food and Beverage Products using a Mass Spectrometry Based Chemical Sensor
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AppNote 2/2004 Analysis of Packaging Materials using a Mass Spectral Based Chemical Sensor Vanessa R. Kinton Gerstel, Inc., Caton Research Center, 1510 Caton Center Drive, Suite H, Baltimore, MD 21227, USA Arnd C. Heiden, Carlos Gil Gerstel GmbH & Co.KG,…
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2002|Agilent Technologies|Aplikace
AppNote 7/2002 Classification of Food and Flavor Samples using a Chemical Sensor Arnd C. Heiden, Carlos Gil Gerstel GmbH & Co. KG, Eberhard-Gerstel-Platz 1, D-45473 Mülheim an der Ruhr, Germany Vanessa R. Kinton, Edward A. Pfannkoch Gerstel, Inc., 701 Digital…
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Comparison of Headspace Sampling and Stir Bar Sorptive Extraction in the Detection of Whiskey Adulteration with a Mass-Spectrometry Based Chemical Sensor
2002|Agilent Technologies|Aplikace
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bourbon, bourbonbourbons, bourbonsadulterated, adulteratedtwister, twisteraged, agedsbse, sbseheadspace, headspacecoloring, coloringgerstel, gerstelsensor, sensormodels, modelsadulteration, adulterationwhiskeys, whiskeyspred, predexpensive
