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.

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 the TDS units to understand vapor prints.