Analysis of Hops Aroma Profiles as a Function of Boil Time by HS-SPME Using GC-TOFMS and GCxGC-TOFMS
Postery | 2012 | LECOInstrumentace
GCxGC, GC/MSD, SPME, GC/TOF
ZaměřeníPotraviny a zemědělství
VýrobceAgilent Technologies, GERSTEL, LECO
Klíčová slovaaroma, caryophyllene, citral, boil, farnesene, geranyl, flavor, hops, humulene, volatile, tofms, time, dependencies, analytes, flavors, muurolene, selinene, temp, isobutyrate, bitterness, compounds, hop, nerol, cadinene, compiled, brewing, semi, geraniol, myrcene, target, linalool, chromatographically, limonene, course, epoxide, gcxgc, spectral, piney, data, alpha, oxide, food, isomerize, profiles, quantified, deconvolution, boiling, acquisition, provide, eventual
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