Optimization and Evaluation of Traditional SPME and SPME Arrow for Qualitative Analysis of Meat Aroma

Madeleine DiGregorio – [email protected] Optimization and evaluation of traditional SPME vs SPME Arrow for qualitative analysis of meat aroma Madeleine DiGregorio, Alan Owens, Andy Sandy, Rick Karbowski, Eberhardt Kuhn, Nicole Lock Shimadzu Scientific Instruments, Inc., Columbia, MD 21046 1. Introduction…

C10G-E090A Evaluation of the Deliciousness of Meat Alternatives Introduction According to a June 2019 report by the United Nations, the world population will increase from 7.7 billion to 9.7 billion in 2050. It states that due to rapid population growth,…

C10G-E090 Evaluation of the Deliciousness of Artificial Meat Introduction According to a June 2019 report by the United Nations, the world population will increase from 7.7 billion to 9.7 billion in 2050. It states that due to rapid population growth,…

C146-E439 Technical Report Analysis of Aroma Compounds in Fatty Acid Containing Foods Using SPME Arrow-GC-MS Moyu Taniguchi1, Kazuhiro Kawamura2, Eiichiro Fukusaki1,3 A b s tra c t: SPME-GC-MS analysis (solid phase microextraction-gas chromatography-mass spectrometry) of aroma components is often used…