Skip to main content
SpringerLink
Log in

Untersuchung kaustischer Zuckercouleure und Karamelzuckersirupe verschiedener BrÄunungsgrade mittels rechnersimulierter Curiepunkt-Pyrolyse-Massenspektrometrie

Analysis of non-ammonia caramels and caramel syrups of different stages of browning by data system simulated Curie-point pyrolysis-mass spectrometry

  • Published:
Fresenius' Zeitschrift für analytische Chemie Aims and scope Submit manuscript

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.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

Literatur

  1. Hardt R, Baltes W (1987) Z Lebensm Unters Forsch 185:275

    Google Scholar 

  2. Dro\ A, Hardt R, Baltes W (1987) Fresenius Z Anal Chem 328:495

    Google Scholar 

  3. Verordnung über das Inverkehrbringen von Zusatzstoffen und einzelnen wie Zusatzstoffe verwendeten Stoffen vom 10. 7. 1984 (BGBl. I S. 897) Anlage 2 Liste 11

  4. Schiweck H (1980) Dtsch Lebensm Rundsch 76:274

    Google Scholar 

  5. Thier E (1980) Zuckerindustrie 105:80

    Google Scholar 

  6. Lehmann G (1985) Dtsch Lebensm Rundsch 81:388

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Institut für Lebensmittelchemie der Technischen UniversitÄt Berlin, Müller-Breslau-Strasse 10, D-1000, Berlin 12

    R. Hardt, H. Tschiersky & W. Baltes

Authors
  1. R. Hardt
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. H. Tschiersky
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. W. Baltes
    View author publications

    You can also search for this author in PubMed Google Scholar

Additional information

Herrn Prof. Dr. W. Fresenius in Verehrung zum 75. Geburtstag gewidmet

Rights and permissions

Reprints and permissions

About this article

Cite this article

Hardt, R., Tschiersky, H. & Baltes, W. Untersuchung kaustischer Zuckercouleure und Karamelzuckersirupe verschiedener BrÄunungsgrade mittels rechnersimulierter Curiepunkt-Pyrolyse-Massenspektrometrie. Z. Anal. Chem. 331, 433–434 (1988). https://doi.org/10.1007/BF00481922

Download citation

  • Received:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF00481922

Search

Navigation