Determination of Flavor and Off Flavor Compounds in Dairy Products using Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MSD/ PFPD
Aplikace | 2000 | GERSTELInstrumentace
GC/MSD, Termální desorpce, GC/SQ
ZaměřeníPotraviny a zemědělství
VýrobceAgilent Technologies, GERSTEL
Klíčová slovaflavor, abundance, aroma, dairy, compounds, gerstel, contribute, emulsified, sorptive, products, time, lactones, thermal, cream, cheese, sbse, desorption, packed, stir, therefore, pentane, polystyrene, volatile, content, methylketones, milk, ketoacids, chromatogram, bar, formed, creamy, profiling, extraction, volatilize, product, from, decarboxylation, biased, cooked, like, smell, herb, immiscible, flavored, pfpd, lactone, aromas, perceived, addition, requires
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