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