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GT108 - Concentration Analysis of Flavor Components in Baked Meat - Using HandyTD Portable Thermal Desorber and MonoTrap Simplified Enrichment Tools

InertCap Pure-WAX
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Compounds

1-Butanol
Acetic acid
Butyric acid
Caproic acid
Caprylic acid
Myristic acid
Nicotinamide(Niacin )
Palmitic acid
Pelargonic acid
1-Octen-3-ol
2,3-Butanediol
Dimethyl sulfone
n-Heneicosane
2(5
Heptanal
Hexanal (Hexaldehyde)(Caproaldehyde)
γ-Butyrolactone

Keywords

HandyTD TD265
InertCap Pure-WAX
MonoTrap RGPSTD

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