GT108 - Concentration Analysis of Flavor Components in Baked Meat - Using HandyTD Portable Thermal Desorber and MonoTrap Simplified Enrichment Tools

1-Butanol
Acetic acid
Butyric acid
Caproic acid
Caprylic acid
Myristic acid
Nicotinamide(Niacin )
Palmitic acid
Pelargonic acid
1-Octen-3-ol
2,3-Butanediol
Dimethyl sulfone
n-Heneicosane
2(5
Heptanal
Hexanal (Hexaldehyde)（Caproaldehyde)
γ-Butyrolactone

HandyTD TD265
InertCap Pure-WAX
MonoTrap RGPSTD