Analysis of Coffee Aroma Components with Agilent PAL3 Autosampler and 7010B GC/TQ
Aplikace | 2022 | Agilent TechnologiesInstrumentace
GC/MSD, GC/MS/MS, HeadSpace, SPME, GC/QQQ
ZaměřeníPotraviny a zemědělství
VýrobceAgilent Technologies
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Analysis of aroma compounds in chocolate formulated from cacaos of different geographical origins using SPME Arrow-GC-MS
2021|Shimadzu|Aplikace
C146-E436 Technical Report Analysis of aroma compounds in chocolate formulated from cacaos of different geographical origins using SPME Arrow-GC-MS Moyu Taniguchi1, Eiichiro Fukusaki1,2 A b s tra c t: Food flavor and quality are often evaluated by analyzing aroma compounds…
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The Characterization of Flavored Tobacco with GCxGC-TOFMS
2014|LECO|Postery
The Characterization of Flavored Tobacco with GCxGC-TOFMS Elizabeth Humston-Fulmer, David E. Alonso, Jeff Patrick, and Joe Binkley | LECO Corporation, St. Joseph, MI Background The characterization of flavor analytes in complex natural products, such as tobacco, is important. Information on…
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Analysis of Aroma Compounds in Fatty Acid Containing Foods Using SPME Arrow-GC-MS
2021|Shimadzu|Aplikace
C146-E439 Technical Report Analysis of Aroma Compounds in Fatty Acid Containing Foods Using SPME Arrow-GC-MS Moyu Taniguchi1, Kazuhiro Kawamura2, Eiichiro Fukusaki1,3 A b s tra c t: SPME-GC-MS analysis (solid phase microextraction-gas chromatography-mass spectrometry) of aroma components is often used…
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SUPELCO Analysis of Flavors and Off-Flavors in Foods and Beverages Using SPME Robert E. Shirey and Leonard M. Sidisky Supelco, Supelco Park, Bellefonte, PA, 16823 USA ©1998 Sigma-Aldrich Co. 98-0366 T498350 BXA Introduction SPME is a convenient, solventless extraction technique…
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