Nose space analysis

PTR-MS is a powerful non-invasive tool for food research, food technology and for the food industry. The bulk of activities to-date has involved fiavour studies and food quality. The high-time resolution capabilities have been used with great effect to monitor the rapid changes in VOC flavour profiles during the consumption of foods. There is still much more to do in terms of the analysis of food matrices, together with the further development of in nose-space analysis for individual flavour perception studies. 

From the earlier section on Molecular Dynamics and Equilibrium Statistical Mechanics, we hope that we have made clear that a conserved quantity is the starting point for phase space analysis and the derivation of a probability distribution function. Following the same analysis that led to the distribution functions for NVE, NVT, and NPT dynamics, the new distribution /(q, p,, I) for GSLLOD coupled to a Nose-Hoover thermostat is given by... 

M Graus, C Yeretzian, A Jordan, W Lindinger. In-Mouth Coffee Aroma Breath-by-Breath Analysis of Nose-Space While Drinking Coffee. In ASIC-19eme Colloque Scientifique International sur le Cafe, http //www.asic-cafe.org, 2002. 

The neural basis of the sense of smell begins with the action of an odor molecule on receptors on the sensory neurons in the nose. An important first step in the analysis is to characterize the odor molecules that make up odor space. ... 

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