GC Analysis of Free Fatty Acids in Parmesan Cheese using Nukol™ after SPME using 65 μm Carbowax/DVB Fiber

GC Analysis of Free Fatty Acids in Parmesan Cheese using Nukol™ after SPME using 65 μm Carbowax/DVB Fiber

Figure 1.GC Analysis of Free Fatty Acids in Parmesan Cheese using Nukol™ after SPME using 65 μm Carbowax/DVB Fiber

Conditions

Description

Analyte

  • 2-Ethylhexanoic acid
  • Acetic acid
  • Butyric acid
  • Decanoic acid
  • Dodecanoic acid
  • Heptanoic acid
  • Hexanoic acid
  • Isobutyric acid
  • Isovaleric acid
  • Nonanoic acid
  • Octanoic acid
  • Propionic acid
  • Valeric acid
Materials
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