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Updated: Apr 25, 2026

Qualitative Characterization of the Aqueous Fraction from Hydrothermal Liquefaction of Algae Using 2D Gas Chromatography with Time-of-flight Mass Spectrometry
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Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography

Laurianne Paravisini1, Aurélie Prot2, Cécile Gouttefangeas3

  • 1INRA, UMR1324 Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France; CNRS, UMR6265 Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France; Université de Bourgogne, UMR Centre des Sciences du Goût et de l'Alimentation, F-21000 Dijon, France; Nigay SA, Z.I. de la Gare, La Féculerie, B.P. 2, F-42110 Feurs, France.

Food Chemistry
|August 24, 2014
PubMed

Keywords:
CaramelHeart-cutting multidimensional gas chromatography (MDGC)Mass SpectrometryOdorant compoundsOlfactometry

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