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