cooling injection system (Gerstel GmbH)
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Gerstel GmbH
cooling injection system
Cooling Injection System, supplied by Gerstel GmbH, used in various techniques. Bioz Stars score: 97/100, based on 2368 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/cooling+injection+system/CIS/pm42096777-62-1-4
Average 97 stars, based on 2368 article reviews
Cooling Injection System, supplied by Gerstel GmbH, used in various techniques. Bioz Stars score: 97/100, based on 2368 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/cooling+injection+system/CIS/pm42096777-62-1-4
Average 97 stars, based on 2368 article reviews
cooling injection system - by Bioz Stars,
2026-09
97/100 stars
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Thermal Desorption:Article Title: Development and comprehensive SBSE-GC/Q-TOF-MS analysis optimization, comparison, and evaluation of different mulberry varieties volatile flavor. Article Snippet: Optimization of seven parameters of stir bar sorptive extraction (SBSE) on mulberry volatile components for the first time.. A total of 347 volatile components were identified and quantified in 14 mulberry varieties, predominantly encompassing esters, aldehydes, terpenoids, hydrocarbons, ketones, alcohols, heterocyclics, acids, and phenols.. Hexanal and (E)-2-hexenal were the dominant volatiles. Article Title: Effect of tea stems on the quality formation of large-leaf yellow tea: Sensomics and flavoromics approaches Article Snippet: .. The temperature of the thermal desorption unit was set as follows: an initial temperature of 30 °C, then 240 °C at 100 °C/min for 5 min. A Article Title: Iron limitation promotes metabolic cross-feeding between cheese ripening bacteria. Article Snippet: .. A thermal desorption 229 unit connected to a Article Title: Insight into volatile metabolites and key odorants in black teas processed from Jianghua Kucha tea germplasm (Camellia sinensis var. assamica cv. Jianghua). Article Snippet: Jianghua Kucha (JHKC) is an ancient tea germplasm, which presents a high value for resource utilization but was less developed in aroma research.. In this study, volatile metabolites in fresh leaves and corresponding black teas of JHKC, along with odorants of JHKC black teas were systematically investigated using stir-bar sorptive extraction in combination with gas chromatography–mass spectrometry (GC–MS) and GC–olfactometry/MS (GC–O/MS) technologies.. A total of 128 and 135 volatile compounds were identified in fresh leaves and black teas, respectively, along with 13 key differential volatile components derived from fatty acids, pigments, glycoside precursors, and the terpene pathway. Article Title: Uncovering characteristic and enantiomeric distribution of volatile components in Huangshan Maofeng and Zhejiang baked green teas Article Snippet: Huangshan Maofeng (HSMF) is a famous baked green tea from the Anhui Province of China, known for its “clean and fresh” flavor.. Zhejiang, another major tea-producing province, focuses on the production of green teas.. This study aimed to analyze the characteristic aroma components and specific enantiomeric distribution of significant chiral volatile compounds in HSMF and Zhejiang baked green tea (ZJ-BGT) with respect to their origins, cultivars and grades using stir bar sorptive extraction combined with non-targeted gas chromatography-mass spectrometry (GC-MS) and enantiomeric GC-MS approaches. Injection:Article Title: Development and comprehensive SBSE-GC/Q-TOF-MS analysis optimization, comparison, and evaluation of different mulberry varieties volatile flavor. Article Snippet: Optimization of seven parameters of stir bar sorptive extraction (SBSE) on mulberry volatile components for the first time.. A total of 347 volatile components were identified and quantified in 14 mulberry varieties, predominantly encompassing esters, aldehydes, terpenoids, hydrocarbons, ketones, alcohols, heterocyclics, acids, and phenols.. Hexanal and (E)-2-hexenal were the dominant volatiles. Article Title: Characteristic aroma, antioxidant properties, and extraction mechanism of Hemerocallis hydrosol extracted by deep eutectic solvent. Article Snippet: .. The Article Title: Effect of tea stems on the quality formation of large-leaf yellow tea: Sensomics and flavoromics approaches Article Snippet: .. The temperature of the thermal desorption unit was set as follows: an initial temperature of 30 °C, then 240 °C at 100 °C/min for 5 min. A Article Title: Iron limitation promotes metabolic cross-feeding between cheese ripening bacteria. Article Snippet: .. A thermal desorption 229 unit connected to a Article Title: Insight into volatile metabolites and key odorants in black teas processed from Jianghua Kucha tea germplasm (Camellia sinensis var. assamica cv. Jianghua). Article Snippet: Jianghua Kucha (JHKC) is an ancient tea germplasm, which presents a high value for resource utilization but was less developed in aroma research.. In this study, volatile metabolites in fresh leaves and corresponding black teas of JHKC, along with odorants of JHKC black teas were systematically investigated using stir-bar sorptive extraction in combination with gas chromatography–mass spectrometry (GC–MS) and GC–olfactometry/MS (GC–O/MS) technologies.. A total of 128 and 135 volatile compounds were identified in fresh leaves and black teas, respectively, along with 13 key differential volatile components derived from fatty acids, pigments, glycoside precursors, and the terpene pathway. Article Title: Uncovering characteristic and enantiomeric distribution of volatile components in Huangshan Maofeng and Zhejiang baked green teas Article Snippet: Huangshan Maofeng (HSMF) is a famous baked green tea from the Anhui Province of China, known for its “clean and fresh” flavor.. Zhejiang, another major tea-producing province, focuses on the production of green teas.. This study aimed to analyze the characteristic aroma components and specific enantiomeric distribution of significant chiral volatile compounds in HSMF and Zhejiang baked green tea (ZJ-BGT) with respect to their origins, cultivars and grades using stir bar sorptive extraction combined with non-targeted gas chromatography-mass spectrometry (GC-MS) and enantiomeric GC-MS approaches. Article Title: Contribution of tea stems to large-leaf yellow tea aroma. Article Snippet: Large-leaf yellow tea (LYT) is processed from both leaves and stems, resulting in a distinctive rice crust–like aroma.. Tea stems may contribute differently to the aroma of LYT than leaves.. This study aimed to clarify the specific contribution of stems to LYT. |