Determination of Flavor and Off Flavor Compounds in Dairy Products using Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MSD/ PFPD
Applications | 2000 | GERSTELInstrumentation
GC/MSD, Thermal desorption, GC/SQ
IndustriesFood & Agriculture
ManufacturerAgilent Technologies, GERSTEL
Key wordsflavor, abundance, aroma, dairy, compounds, gerstel, contribute, emulsified, sorptive, products, time, lactones, thermal, cheese, cream, sbse, desorption, packed, stir, therefore, pentane, polystyrene, volatile, content, methylketones, milk, ketoacids, chromatogram, bar, formed, creamy, profiling, extraction, volatilize, product, from, decarboxylation, biased, cooked, like, herb, smell, immiscible, flavored, pfpd, lactone, aromas, perceived, addition, requires
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