Difference between revisions of "GC sniffer coffee"

Revision as of 15:34, 12 December 2017 (view source) Scroslow (talk \| contribs) (Created page with "So far this year, I have ran three overhead samples of coffee(two ground and one freshly roasted). As of right now, the GC/MS computer monitors are not working, so I had to us...")		Latest revision as of 13:52, 4 August 2019 (view source) Scroslow (talk \| contribs) (Blanked the page)
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−	So far this year, I have ran three overhead samples of coffee(two ground and one freshly roasted). As of right now, the GC/MS computer monitors are not working, so I had to use the data that I have previously saved/printed out. In the data, there are four peaks: one at 3.5, 5, 5.5, and about 6.25 minutes. The peak at 5.5 has shown up in everyone’s data, so for this reason, I ignored it. Of the other three, I analyzed two. One of which I had believed to be vanillin, but have since determined I was wrong. I now believe that I have identified that the 5 minute peak is p-Menthone. I verified that my organic structure was right and that the difference in each fracture was indeed what I thought was fragmenting off with Audra, who agreed that the peak most likely is p-Menthone. Emily mentioned that doing a liquid injection might be a good next step as far as data collection. I also emailed Steve about ordering a standard of p-Menthone so after doing a liquid injection, that is probably what I will do to verify that the peak is p-Menthone.	+

Difference between revisions of "GC sniffer coffee"

Latest revision as of 13:52, 4 August 2019

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