First to be called

GERSTEL is the first to be called when a critical sample preparation or introduction challenge arises. Learn more about how we meet these challenges in our company video.
The World Leader in Thermal Desorption Techniques
Find out why GERSTEL systems are used in almost every industry in the world.

Solution Showcase

Automate your workflow, boost your productivity, make your lab work.

Olfactory Detection Port (ODP 4)

The ODP 4 is a GC-O-Port that allows the instrumental and olfactory detection of odor-active substances to be performed in parallel…

Dynamic Headspace (DHS)

The DHS option allows the dynamic headspace technique to be performed automatically by using the Multi Purpose Sampler (MPS)…

Pyrolysis (PYRO)

The GERSTEL PYRO pyrolysis system provides advanced pyrolysis capabilities with complete automation…

Resource Center

APPNOTE
AppNote 281: Identification of Off-Odor Compounds in Fragrance-Free, Cosmetic Face Wipes Using Sensory Directed Analysis
WEBINAR
Extractables and Leachables: Overcoming Analytical Challenges with GC-MS
APPNOTE
AppNote 285: Volatile Organic Compound and Sensory Profiles of Alcoholic versus Non-Alcoholic Wines and a Spirit Using Immersive Twister® and TF-SPME Extraction

Our Clients are Our Partners

“We couldn’t get more than three uses out of the SPME fiber, due to irreversible fouling. We can now do this in a completely automated fashion with the Twister and the GERSTEL system. We do the extractions simultaneously, do hundreds of measurements, and get great statistics on children with autism.”

Skip Kingston, PhD.
Professor

We’re using GERSTEL technology, and the nice thing is that it’s geared toward flavor analysis, automation, and reproducibility, allowing us to examine this niche part of food chemistry. For understanding the flavor changes in apple and orange juice, we’ve used Twister analyte extraction technology. We’ve used GERSTEL instrumentation on milk to determine how it can maintain its freshness for months. To see how we can preserve milk and make it stable, we’ve used technology like the TDU and TDS units to understand vapor prints.

Devin Peterson, PhD.
Director ; Professor Food Science and Technology
Flavor Research and Education Center - The Ohio State University