The latest issue of GERSTEL Solutions Worldwide in now aviable for viewing on our web site. This issue focuses on intelligently automated sample preparation, material analysis of amber, analysis of adhesives and polymers, clinical chemistry and wine analysis for the determination of flavor components.
GERSTEL will be sponsoring and attending at the 3rd Stir Bar Sorptive Extraction Technical Meeting. The meeting will be held January 26th thought the 27th at Novotel Paris Charenton, France.
The determination of aroma compounds in edible oils is important for manufacturers and vendors of these products. Off-flavors derived from unsaturated fatty acid degradation are of interest.
The clearance of drugs, toxins, environmental contaminants and other waste products from the body often involves processing in the liver to form glucuronide conjugates, which are more readily solubilized and excreted by the kidneys.
In this review, recent technological advances in classical heart-cutting two-dimensional gas chromatography (GC–GC) are outlined. These developments are then illustrated by application to analysis of important flavor compounds at trace levels in very complex matrices. The technology can even be extended to three-dimensional capability (GC–GC–GC) for the most complex challenges.
There will be a course on Solid Phase Microextraction (SPME) taught by the inventor of the technique - Professor Janusz Pawliszyn. The course will take place at the University of Waterloo, December 04-05, 2014.
Gas chromatography–mass spectrometry (GC/MS) has been an indispensable technique for identification of volatile compounds. However, one dimensional GC in combination with low resolution mass spectrometry is often insufficient for unequivocal identification of important trace components in complex samples like natural products due to...