Untersuchung kaustischer Zuckercouleure und Karamelzuckersirupe verschiedener Br?unungsgrade mittels rechnersimulierter Curiepunkt-Pyrolyse-Massenspektrometrie |
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| Authors: | R. Hardt H. Tschiersky und W. Baltes |
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| Affiliation: | (1) Institut für Lebensmittelchemie der Technischen UniversitÄt Berlin, Müller-Breslau-Strasse 10, D-1000 Berlin 12 |
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| Abstract: | Summary A method for the differentiation of non-ammonia caramels and caramel syrups is described. The results of pyrolysis-mass spectrometry were simulated by addition of the mass spectra obtained from Curie-point pyrolysis-capillary gas chromatography-mass spectrometry after data enhancement.
Herrn Prof. Dr. W. Fresenius in Verehrung zum 75. Geburtstag gewidmet |
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