"Aroma, Flavor, Fragrance" resources

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Differentiation of Honey Aroma Profiles with Flux GCxGC-TOFMS
203-821-579
Differentiation of Regular and Barrel-Aged Maple Syrups with ChromaTOF Tile
203-821-634
Discovering the Scent of Celery
203-821-536
Discovery of Sulfur-Containing Compounds in Broccoli with GC-TOFMS
203-821-531
Drinking Water Odorants by SPME with GC-TOFMS and GCxGC-TOFMS
JB-PCON10-LPSS-016 Odor-causing compounds in drinking water can be from many sources. This poster explores using SPME with GC- and GCxGC-TOFMS to analyze water samples.