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, tallowy, gerstel, volatiles, nutty, green, mushroom, soapy, cucumber, extraction, time, olive, oil, compounds, aroma, glas, volatile, lipoxygenase, direct, compound, description, formation, semi, autoxidation, rancidity, desorption, characterizes, pungent, spicy, fried, therefore, odorants, unit, perception, pentanal, olfactory, tried, derive, techniques, acyl, described, potent, span, thresholds, hexanal
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