Analysis of Aroma Compounds in Cheese | LabRulez GCMS
 

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C146-E335TechnicalReportSimplified Analysis of Flavor in ShiikuwashaProducts Using Monolithic SilicaAdsorbents “MonoTrap” and GC-MSNaoto Hirose1, Goki Maeda1, Kazuna Miyagi2, Koji Wada2, Hideaki Ohta3A b s tra c t:Flavor components in a processed tangerine product were concentrated and analyzed by GC-MS using a...
Klíčová slova
monotrap, monotrapadsorbent, adsorbentfrozen, frozenshiikuwasha, shiikuwashargps, rgpsflavor, flavorthymol, thymolstored, storedvinegar, vinegarcomponents, componentscollected, collectedweeks, weekscdc, cdclimonene, limonenecaryophyllene
LAAN-J-MS-E039GCMSGas Chromatograph Mass SpectrometerAnalysis of Aroma Components in Peach Juiceby GC-MS Using the OPTIC-4 Multimode Inletand Monolithic Adsorbent (MonoTrap)39The OPTIC-4 is a multimode injection system with a thermal desorption function that enables performingthermal desorption by placing an adsorbent in the...
Klíčová slova
delta, deltaacetate, acetatemonotrap, monotrapgamma, gammammse, mmsemonolithic, monolithicbeta, betasbse, sbseundecalactone, undecalactonedodecalactone, dodecalactoneionone, iononegeraniol, geranioltic, ticshimadzu, shimadzuethyl
LAAN-J-E062GC-MSGas Chromatograph Mass SpectrometerAnalysis of Aroma Compounds in Cheese62Volatile compounds, including aroma compounds, in Parmesan and Blue cheese were analyzed usingadsorption and thermal desorption GC/MS (TD-GC/MS). MonoTrap was used as adsorbant. It is a state-of-theart silica monolithic and hybrid adsorbent...
Klíčová slova
cheese, cheeselinex, linexgrams, gramscryo, cryoweighed, weighedaroma, aromaten, tendesorb, desorbmode, modetrapping, trappingplaced, placedauto, autoinjection, injectionmin, minsampler
C146-E463TechnicalReportProfiling Volatile Compounds fromCulture Supernatants of PeriodontalBacteria Using “MonoTrap” and GC/MS/OMoyu Taniguchi1, Asuka Mori2, Masae Kubota3, Atsuo Amano3, Eiichiro Fukusaki1, 2, 4A b s tra c t:Volatile compounds produced by periodontal bacteria are thought to be the main cause of...
Klíčová slova
weak, weakperiodontal, periodontalmedium, mediumbacteria, bacteriamonotrap, monotrapstrong, strongsniffing, sniffingthiobutyrate, thiobutyrateculture, culturenucleatum, nucleatumvolatile, volatileodor, odormethyl, methylmethanethiol, methanethioltrisulfide
 

Podobná PDF

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C146-E335TechnicalReportSimplified Analysis of Flavor in ShiikuwashaProducts Using Monolithic SilicaAdsorbents “MonoTrap” and GC-MSNaoto Hirose1, Goki Maeda1, Kazuna Miyagi2, Koji Wada2, Hideaki Ohta3A b s tra c t:Flavor components in a processed tangerine product were concentrated and analyzed by GC-MS using a...
Klíčová slova
monotrap, monotrapadsorbent, adsorbentfrozen, frozenshiikuwasha, shiikuwashargps, rgpsflavor, flavorthymol, thymolstored, storedvinegar, vinegarcomponents, componentscollected, collectedweeks, weekscdc, cdclimonene, limonenecaryophyllene
LAAN-J-MS-E039GCMSGas Chromatograph Mass SpectrometerAnalysis of Aroma Components in Peach Juiceby GC-MS Using the OPTIC-4 Multimode Inletand Monolithic Adsorbent (MonoTrap)39The OPTIC-4 is a multimode injection system with a thermal desorption function that enables performingthermal desorption by placing an adsorbent in the...
Klíčová slova
delta, deltaacetate, acetatemonotrap, monotrapgamma, gammammse, mmsemonolithic, monolithicbeta, betasbse, sbseundecalactone, undecalactonedodecalactone, dodecalactoneionone, iononegeraniol, geranioltic, ticshimadzu, shimadzuethyl
LAAN-J-E062GC-MSGas Chromatograph Mass SpectrometerAnalysis of Aroma Compounds in Cheese62Volatile compounds, including aroma compounds, in Parmesan and Blue cheese were analyzed usingadsorption and thermal desorption GC/MS (TD-GC/MS). MonoTrap was used as adsorbant. It is a state-of-theart silica monolithic and hybrid adsorbent...
Klíčová slova
cheese, cheeselinex, linexgrams, gramscryo, cryoweighed, weighedaroma, aromaten, tendesorb, desorbmode, modetrapping, trappingplaced, placedauto, autoinjection, injectionmin, minsampler
C146-E463TechnicalReportProfiling Volatile Compounds fromCulture Supernatants of PeriodontalBacteria Using “MonoTrap” and GC/MS/OMoyu Taniguchi1, Asuka Mori2, Masae Kubota3, Atsuo Amano3, Eiichiro Fukusaki1, 2, 4A b s tra c t:Volatile compounds produced by periodontal bacteria are thought to be the main cause of...
Klíčová slova
weak, weakperiodontal, periodontalmedium, mediumbacteria, bacteriamonotrap, monotrapstrong, strongsniffing, sniffingthiobutyrate, thiobutyrateculture, culturenucleatum, nucleatumvolatile, volatileodor, odormethyl, methylmethanethiol, methanethioltrisulfide
 

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