Figure 2 | Scientific Reports

Figure 2

From: Indoor terpene emissions from cooking with herbs and pepper and their secondary organic aerosol production potential

Figure 2

Comparison of PTR-ToF-MS mass spectra (left side) and GC × GC-ToF-MS chromatograms (right side).

Upper panels are measurements of “Herbs de Provence” and lower panels of black pepper. GC × GC-ToF-MS chromatograms derive from volatilizing the seasoning at 180 °C. PTR-ToF-MS mass spectra derive from frying the seasoning together with meat at 180 °C.

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