Screening of Flavor Volatiles in Exhaled Breath After Tasting Cream Cheese and Fruit Punch Utilizing PDMS Foam Tubes, Thermal Desorption and GC-TOFMS
Aplikace | 2008 | LECOInstrumentace
GC/MSD, HeadSpace, Termální desorpce, GC/TOF
ZaměřeníKlinická analýza
VýrobceAgilent Technologies, GERSTEL, LECO
Klíčová slovabreath, acid, lactone, pdms, delta, oxidation, lipid, cream, cheese, product, quant, peak, octanal, foam, tasting, flavor, benzaldehyde, tic, sec, acetic, pentanoic, name, butanoic, chemicals, strecker, tetradecalactone, area, hexadecanoic, volatiles, octanoic, nonanal, hsse, sampling, dodecalactone, exhaled, oxybenzone, punch, fruit, methanethiol, propanoic, lactones, sorbic, tetradecanoic, mass, mold, decanal, decanoic, were, tentative, inhibitor
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