PO-CON1521E Development of a simultaneous analysis method of volatile compounds by DART MS ASMS 2015 TP 027 Takehito Sagawa1, Keiko Matsumoto2, Jun Watanabe2, Motoshi Sakakura3, Teruhisa Shiota3 1 S & B Foods Inc., Tokyo, JAPAN; 2 Shimadzu Corporation, Kyoto, JAPAN;…
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…
LAAN-A-LM-E083 Application News Liquid Chromatography Mass Spectrometry Direct Analysis of Volatile Compounds in Real Time Using DART-MS (Part 2) Analysis of Volatile Compounds in Spices, Herb Tea, and Flavored Oils C112 No. When food is cooked, it emits a variety…
APPLICATION Shimadzu News 3/2003 Fruits, not only sweet Comparative analysis of aroma compounds of African pears via differently coated solid-phase micro-extraction fibres (SPME) using GC-FID and GCMS Jelen et al., 2000; Jirovetz et al., 2001; Vercammen et al., 2000), HS-SPME…
