GCMS
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Raw Material Screening with GC-MS: Flavor Analysis of Malted Grain from Hot Steeped Malt

 

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A - 066 Analytical Characterization of Hot Steeped Malt Flavor and Fragrance Volatiles by GC-MS Elizabeth Humston-Fulmer and Joe Binkley LECO Corporation, Saint Joseph, MI USA Introduction Malted barley, one of the main brewing ingredients, provides complex carbohydrates and sugars…
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Application Note ® EMPOWERING RESULTS Instrument: Pegasus BT 4D GC, GC×GC, and TOFMS for Characterization and Roast Level Differentiation of Coffee LECO Corporation; Saint Joseph, Michigan USA Key Words: GC-MS, GC×GC-MS, GC×GC-TOFMS, Pegasus BT 4D, HS-SPME, Coffee, Sample Differentiation Introduction…
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The Characterization of Flavored Tobacco with GCxGC-TOFMS Elizabeth Humston-Fulmer, David E. Alonso, Jeff Patrick, and Joe Binkley | LECO Corporation, St. Joseph, MI Background The characterization of flavor analytes in complex natural products, such as tobacco, is important. Information on…
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Application Note Flavor and Fragrance Analysis of Coffee Aroma Components with Agilent PAL3 Autosampler and 7010B GC/TQ Complementary Agilent sampling techniques of static headspace, dynamic headspace ITEX, SPME, and SPME Arrow Authors Yufeng Zhang and Lay Peng Tan Agilent Technologies,…
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