50.6 MB (3.1 MB compressed)
3776 x 4687 pixels
32.0 x 39.6 cm ⏐ 12.6 x 15.6 in (300dpi)
AGRICULTURAL RESEARCH SERVICE / US DEPARTMENT OF AGRICULTURE / SCIENCE PHOTO LIBRARY AGRICULTURAL RESEARCH SERVICE / US DEPARTMENT OF AGRICULTURE / SCIENCE PHOTO LIBRARY
Editorial use only.
Gas chromatography food research. US food chemist Ron G. Buttery (born 1930) adjusting a gas chromatography apparatus in 1959. Buttery was the first to identify the compound primarily responsible for the flavour of aromatic rice. Buttery carried out this work at the Agricultural Research Service of the US Department of Agriculture. In the 1960s, he and his colleagues pioneered the use of capillary gas chromatography and mass spectrometry to identify individual chemicals contributing to odour and flavour.
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