App Note 3/2000 2,4,6-Trichloroanisole (TCA) is well known as being the main cause for corkiness in wine. Its extremely low odor threshold usually mandates enrichment and concentration steps before it […]
LEARN MORETech Note 1/2000 System performance of the GERSTEL TDS in conjunction with an Agilent GC/MSD system was tested using a 43 component gas calibration mixture which was developed for the […]
LEARN MOREApp Note 2/2000 For the analysis of organic compounds in aqueous environmental matrices several sample preparation methods are used. Volatile organic compounds can be analyzed using (static) headspace, purge and […]
LEARN MOREApp Note 8/2000 Carpets for office use in most cases are applied with water-based adhesives. During the last decade the complaints about odors and emission of volatile organic compounds from […]
LEARN MOREApp Note 1/2000 A new approach using stir bars coated with PDMS was recently developed. In this approach, 50-300 μL PDMS coatings are used. Consequently, the sensitivity is increased by […]
LEARN MOREApp Note 9/2000 Flavor is an important quality criterion for virgin olive oils. The identification of the compounds causing the flavor or off-flavor therefore is the key for quality control. […]
LEARN MOREApp Note 7/2000 The analysis of volatiles in solids is a common analytical problem. Examples include volatile aroma compounds in foods (coffee, tea, herbs), residual fragrances from soaps and fabric […]
LEARN MOREApp Note 6/2000 The analysis of volatiles in solids is a common analytical problem. Examples include volatile aroma compounds in foods and plant materials (coffee, tea, and herbs), residual fragrances […]
LEARN MOREApp Note 5/2000 The analysis of flavor compounds in dairy products such as milk, cream, yogurt and cheese as well as their blends with several ingredients usually requires cumbersome sample […]
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