2-Step Multi-Volatile Method (2-Step MVM) for Characterization of Aroma Compounds in Bread
Applications | 2016 | GERSTELInstrumentation
GC/MSD, HeadSpace, GC/SQ
IndustriesFood & Agriculture
ManufacturerAgilent Technologies, GERSTEL
Key wordsbutter, crust, shortening, carbopack, aroma, interior, bread, dhs, heated, mvm, vapor, gerstel, compounds, sweet, hydrophilic, non, burnt, phenethyl, decalactone, retention, maltol, made, ethanol, min, tenax, butanol, uniform, volatile, performed, roasty, sugar, sampling, delta, iso, different, time, synergies, recovery, shincarbon, fatty, desorption, alcohol, pyrrole, fet, same, pressure, butanal, carbotrap, samples, propanal
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