App Note 4/2000 The analysis of flavor compounds in beverages such as coffee, tea, soft drinks and alcoholic beverages usually requires cumbersome sample preparation steps such as li quid/liquid extraction, […]
LEARN MOREApp 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 […]
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