Analysis of Aroma Compounds in Cheese

Application Note No. 120 Analysis of Aroma Compounds in Cheese Key Words: Cheese TD LINEX MonoTrap Shimadzu GL Sciences B.V. De Sleutel 9, 5652 AS, Eindhoven, The Netherlands Tel. +31 (0)40 254 95 31 E-mail: [email protected] Internet: www.glsciences.eu LAAN-J-E062 GC-MS…

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…

GC Technical Note GT129 GL Sciences Inc. Easy Concentration & Analysis of Roasted Seaweed by MonoTrap - Thermal Desorption Introduction and analysis of roated seaweed by Thermal Desorption using MonoTrap for TD. Compounds such as di-methyl sulfide and β-Ionone recognized…

GC Technical Note GT109 GL Sciences Inc. Concentration Analysis of Volatile Components of Soy Sauce - Comparative Collection Methods Using MonoTrap RGC18 TD MonoTrap RGC18 TD and HandyTD TD265 were used for simple screening and analysis of volatile components in…