Aroma Profile of Hops, Humulus Iupulus, as a Function of Boil Time by GC-TOFMS and GCxGC-TOFMS
Aplikace | 2012 | LECOInstrumentace
GCxGC, GC/MSD, GC/TOF
ZaměřeníPotraviny a zemědělství
VýrobceAgilent Technologies, LECO
Klíčová slovaboil, tofms, caryophyllene, hops, flavor, aroma, hop, gcxgc, analytes, citral, farnesene, geranyl, volatile, beer, humulene, spectral, were, chromatof, deconvolution, specific, target, semi, muurolene, selinene, isobutyrate, bitterness, nerol, cadinene, both, alpha, compiled, mass, compounds, geraniol, citrus, myrcene, time, from, tic, headspace, locate, relative, data, linalool, peaks, analyte, limonene, intensity, leco, acids
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aroma, aromahop, hopprofiling, profilingcoffee, coffeeanalyte, analyteflavor, flavorbeer, beerdifferences, differencescherry, cherryindividual, individualclassify, classifybrands, brandsnotes, noteswere, wereipa
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caryophyllene, caryophyllenegcxgc, gcxgccadinene, cadinenetofms, tofmsobservations, observationsmuurolene, muurolenegermacrene, germacreneisothujone, isothujoneisoledene, isoledenegin, gincadinol, cadinoltrutof, trutofelemene, elemenecubebene, cubebeneselinene