Thermal hazard analysis of triacetone triperoxide (TATP) by DSC and GC/MS
β Scribed by Wu, Sheng-Hung; Chi, Jen-Hao; Wu, Yung-Tin; Huang, Yi-Hao; Chu, Feng-Jen; Horng, Jao-Jia; Shu, Chi-Min; Charpentier, Jean-Claude
- Book ID
- 120185475
- Publisher
- Elsevier Science
- Year
- 2012
- Tongue
- English
- Weight
- 520 KB
- Volume
- 25
- Category
- Article
- ISSN
- 0950-4230
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## Abstract Volatile compounds were isolated from Cheddar cheese using direct thermal desorption (DTD) and analysed using comprehensive 2βD GC (GCΓGC) coupled with TOF MS (TOF/MS). In total 12 aldehydes, 13 acids, 13 ketones, 5 alcohols, 3 hydrocarbons and 9 miscellaneous compounds were identified