Food Science

Analysis of cheese flavor compositions by GC-MS

1    Instruments and reagents
GC-MS3100 gas chromatograph/mass spectrometer; 1uL microinjector; cheese flavor sample
2     Analysis conditions
MS conditionsEI source; ion source temperature: 150℃; electron energy: 70eV; scanning mode: full scan; scanning range: 28.5u~400u; scanning period: 0.6s; interface temperature: 260℃; multiplier high voltage: 1140V.

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