Identification of volatile compounds released from biological tissue during CO2 laser treatment

Proceedings of SPIE - The International Society for Optical Engineering

Volumn 2323, Issue , 1995, Pages 423-431

  Francke, Wittko ^a   Fleck, Olaf ^a   Mihalache, Doina Lucia ^b   Woellmer, Wolfgang ^b  

^a UNIVERSITY OF HAMBURG   (Germany)

^b UNIVERSITY MEDICAL CENTER HAMBURG EPPENDORF   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

CARBON DIOXIDE LASERS; CHROMATOGRAPHY; GAS CHROMATOGRAPHY; KETONES; LASER TISSUE INTERACTION; MASS SPECTROMETRY; PLASMA INTERACTIONS; STYRENE; TISSUE; VOLATILE ORGANIC COMPOUNDS;

4-METHYLPHENOL; BIOLOGICAL TISSUES; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LASER PLUMES; PYRAZINES; PYROLYSIS PRODUCTS; STRUCTURE ELUCIDATION; VOLATILE COMPOUNDS;

SULFUR COMPOUNDS;

EID: 85033121836     PISSN: 0277786X     EISSN: 1996756X     Source Type: Conference Proceeding    
DOI: 10.1117/12.199237     Document Type: Conference Paper

References (6)

1. W. Wollmer, D.-L. Mihalache, S. Franke, and W. Francke, "Development, and application of a minimized sampling procedure for access of early reaction products in laser plume analysis", Proceedings of "Laser interaction with hard, and soft tissue", ed.: M. J. C. van Gemert, L. 0. Sraasand, H. Albrecht, SPIE Vol 2077, p 280-291, Bellingham, Wash. 1994.
2. "The WileyfNBS Registry of Mass Spectral Data", F. W. McLafferty, and D. B. Stauffer, eds. J. Wiley & Sons, New York 1989.
3. F. Schröder, "Untersuchungen von Produkten der nichtenzymatischen Bräunung im Glucose-Ammoniak-System", Diplornarbeit Hamburg Feb. 1993, 89 pp.
4. C. T. Ho, K. N. Lee, Q. Z. Jin, "Isolation, and Identification of volatile flavour compounds in fried bacon", J. Agric. Food Chem. 31(1983). 336-342.
5. G. J. Hartmann, Q. Z. Jin, G. J. Collins, K. N. Lee, C. T. Ho, S. S. Chang, "Nitrogencontaining heterocyclic compounds identified in the volatile flavour constituents of roasted beef", J. Agric. Food Chem. 31(1983)1030-1033.
6. J. Fang, Q. Z. Jin, 0. H. Shen, C. T. Ho, S. S. Chang, "Isolation, and identification of volatile compounds from fried chicken", J. Agric. Food Chem. 31(1983)1287-1292.