Flavor Profiling of Different Olive Oils with Rancidity-Monitoring by Thermal Extraction GC/MS
Aplikace | 2000 | GERSTELInstrumentace
GC/MSD, Termální desorpce, GC/SQ
ZaměřeníPotraviny a zemědělství
VýrobceAgilent Technologies, GERSTEL
Klíčová slovaflavor, abundance, fatty, odor, fruity, thermal, gerstel, tallowy, volatiles, nutty, green, mushroom, soapy, cucumber, extraction, time, olive, oil, compounds, aroma, volatile, glas, lipoxygenase, compound, direct, description, autoxidation, rancidity, semi, formation, desorption, pungent, characterizes, spicy, fried, therefore, odorants, unit, pentanal, perception, olfactory, tried, techniques, derive, acyl, described, potent, hexanal, span, dividing
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Analysis of Aroma Compounds in Edible Oils by Direct Thermal Desorption GC/MS using Slitted Microvials
2014|Agilent Technologies|Aplikace
AppNote 3/2014 Analysis of Aroma Compounds in Edible Oils by Direct Thermal Desorption GC/MS using Slitted Microvials Oliver Lerch Gerstel GmbH & Co. KG, Eberhard-Gerstel-Platz 1, D-45473 Mülheim an der Ruhr, Germany Alexander Hässelbarth FlavoLogic GmbH, Dompfaffweg 15, 85591 Vaterstetten,…
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microvials, microvialsthermal, thermaldesorption, desorptiongerstel, gersteledible, ediblemicrovial, microvialslitted, slittedaroma, aromaoil, oilcompounds, compoundsdimethyltrisulfide, dimethyltrisulfidevolatile, volatilemethional, methionalstagnant, stagnanttransfer
Elimination of Non-Volatile Sample Matrix Components After GC Injection using a Thermal Desorber and Microvial Inserts
2006|Agilent Technologies|Aplikace
AppNote 4/2006 Elimination of Non-Volatile Sample Matrix Components After GC Injection using a Thermal Desorber and Microvial Inserts Edward A. Pfannkoch, Jacqueline A. Whitecavage, Jack R. Stuff Gerstel, Inc., 701 Digital Drive, Suite J, Linthicum, MD 21090, USA KEYWORDS Microvial,…
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2-Step Multi-Volatile Method (2-Step MVM) for Characterization of Aroma Compounds in Bread
2016|Agilent Technologies|Aplikace
GERSTEL Application Note No. 185, 2016 2-Step Multi-Volatile Method (2-Step MVM) for Characterization of Aroma Compounds in Bread Jun Tsunokawa1, Nobuo Ochiai1, Kikuo Sasamoto1, Andreas Hoffmann2 1. GERSTEL K.K. 1-3-1 Nakane, Meguro-ku, Tokyo 152-0031 Japan 2. GERSTEL GmbH & Co.…
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Determination of Flavor and Off Flavor Compounds in Dairy Products using Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MSD/ PFPD
2000|Agilent Technologies|Aplikace
AppNote 5/2000 Determination of Flavor and Off Flavor Compounds in Dairy Products using Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MSD/ PFPD Andreas Hoffmann, Arnd Heiden Gerstel GmbH & Co. KG, Eberhard-Gerstel-Platz 1, D-45473 Mülheim an der Ruhr, Germany…
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flavor, flavorabundance, abundancearoma, aromadairy, dairycompounds, compoundsgerstel, gerstelcontribute, contributeemulsified, emulsifiedsorptive, sorptiveproducts, productstime, timelactones, lactonesthermal, thermalcheese, cheesecream
