LAAN-J-E062 GC-MS Gas Chromatograph Mass Spectrometer Analysis of Aroma Compounds in Cheese 62 Volatile compounds, including aroma compounds, in Parmesan and Blue cheese were analyzed using adsorption and thermal desorption GC/MS (TD-GC/MS). MonoTrap was used as adsorbant. It is a…
C146-E463 Technical Report Profiling Volatile Compounds from Culture Supernatants of Periodontal Bacteria Using “MonoTrap” and GC/MS/O Moyu Taniguchi1, Asuka Mori2, Masae Kubota3, Atsuo Amano3, Eiichiro Fukusaki1, 2, 4 A b s tra c t: Volatile compounds produced by periodontal bacteria…
LAAN-J-MS-E039 GCMS Gas Chromatograph Mass Spectrometer Analysis of Aroma Components in Peach Juice by GC-MS Using the OPTIC-4 Multimode Inlet and Monolithic Adsorbent (MonoTrap) 39 The OPTIC-4 is a multimode injection system with a thermal desorption function that enables performing…
C146-E335 Technical Report Simplified Analysis of Flavor in Shiikuwasha Products Using Monolithic Silica Adsorbents “MonoTrap” and GC-MS Naoto Hirose1, Goki Maeda1, Kazuna Miyagi2, Koji Wada2, Hideaki Ohta3 A b s tra c t: Flavor components in a processed tangerine product…
