Analysis of Aroma Compounds in Cheese
Aplikace | 2012 | GL SciencesInstrumentace
GC/MSD, GC/SQ
ZaměřeníPotraviny a zemědělství
VýrobceShimadzu, GL Sciences
Klíčová slovacheese, linex, aroma, monotrap, grams, cryo, weighed, desorb, trapping, ten, mode, compounds, analysis, placed, auto, injection, min, sampler, tic, gas, mass, unit, chromatograph, shimadzu, summary, column, instruments, sample, spectrometer, acquisition, carrier, each, discussion, experimental, range, preparation, flow, were, system, results, time
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Analysis of Aroma Compounds in Cheese
2012|Shimadzu|Aplikace
LAAN-J-E062 GC-MS Gas Chromatograph Mass Spectrometer Analysis of Aroma Compounds in Cheese 62 Volatile compounds, including aroma compounds, in Parmesan and Blue cheese were analyzed using adsorption and thermal desorption GC/MS (TD-GC/MS). MonoTrap was used as adsorbant. It is a…
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Analysis of Aroma Components in Peach Juice by GC-MS Using the OPTIC-4 Multimode Inlet and Monolithic Adsorbent (MonoTrap)
2011|Shimadzu|Aplikace
LAAN-J-MS-E039 GCMS Gas Chromatograph Mass Spectrometer Analysis of Aroma Components in Peach Juice by GC-MS Using the OPTIC-4 Multimode Inlet and Monolithic Adsorbent (MonoTrap) 39 The OPTIC-4 is a multimode injection system with a thermal desorption function that enables performing…
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Simplifed Analysis of Flavor in Shiikuwasha Products Using Monolithic Silica Adsorbents “MonoTrap” and GC-MS
2017|Shimadzu|Aplikace
C146-E335 Technical Report Simplified Analysis of Flavor in Shiikuwasha Products Using Monolithic Silica Adsorbents “MonoTrap” and GC-MS Naoto Hirose1, Goki Maeda1, Kazuna Miyagi2, Koji Wada2, Hideaki Ohta3 A b s tra c t: Flavor components in a processed tangerine product…
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