Food products are routinely monitored for quality, authencity and safety. Analysis of food products may also be necessary due to off flavor or odor complaints. The aroma and flavor profiles […]
LEARN MOREIn this study, Thin Film Solid Phase Micro-Extraction (TF-SPME) with a divinylbenzene/ polydimethysiloxane coating (DVB/PDMS) is used to extract flavor components from a variety of beverage samples. Monitoring of key […]
LEARN MORESolid phase microextraction (SPME) is a powerful technique for the analysis of trace components in a wide variety of matrices. The types of compounds which can be analyzed by this […]
LEARN MORETwo extraction techniques that avoid solvent consumption and cut down the sample preparation to a minimum – Solid Phase MicroExtraction (SPME) and Stir Bar Sorptive Extraction (SBSE) – were compared […]
LEARN MOREIdentification of important trace components in complex samples like fragrances, natural products, polymers or food products can be challenging. Achieving the mass on column and resolution necessary to locate peaks […]
LEARN MOREA fast HS-SPME-GC/MSD method for the analysis of flavor compounds of apples was developed. A complete profile was obtained after solid phase micro-extraction within 3 minutes GC run-time using a […]
LEARN MOREAnalysis of foods, flavors and fragrances is commonly done by capillary gas chromatography coupled to a range of detectors depending on the particular needs of the analysis. Using Retention Time […]
LEARN MOREThe 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 from soaps and […]
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