1) gas chromatography-olfactometry
气相色谱-嗅闻
2) GC-MS/GC-O
气相色谱-质谱-嗅闻联用
3) GC-O/GC-MS
气相色谱-嗅闻/气质联用(GC-O/GC-MS)
1.
Volatile flavor compounds in fermented beef were sampled using dynamic headspace sampling and purge-and-trap techniques, concentrated using a Tenax adsorption column and analyzed by GC-O/GC-MS.
采用动态顶空制样/吹扫捕集提取发酵牛肉中的挥发性香味物质,用Tenax柱将其浓缩,浓缩物用气相色谱-嗅闻/气质联用(GC-O/GC-MS)进行分离鉴别。
4) GC–O
气相色谱–闻香法
5) GC-O
气相色谱闻香法
1.
The volatile aroma compounds in Chinese rice wine wheat Qu were studied qualitatively and quantitatively using headspace solid-phase microextraction (HS-SPME) and gas chromatography-olfactometry (GC-O) combined with gas chromatography-mass spectrometry (GC-MS).
研究在国内外首次采用顶空固相微萃取技术和气相色谱闻香法、结合气质联用对中国黄酒麦曲中香气成分进行了定性定量分析,并分别采用气相色谱-嗅闻法中的香气强度法和香气活力值分析了麦曲中有重要贡献的香气物质。
6) GC/O technology
气相色谱-吸闻(GC/O)技术
补充资料：气相色谱
气相色谱
Gas Chromatography
鄂毯谱Gas Chromatography见分析方法。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条