Solid Phase Microextraction – SPME
Application
Analysis of Food Samples using Thin Film Solid Phase Microextraction (TF-SPME) and Thermal Desorption GC/MS
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 […]
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Application
Analysis Of Beverage Samples Using Thin Film Solid Phase Microextraction (TF-SPME) and Thermal Desorption GC/M [...]
In 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 […]
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Application
Automated Solid Phase Microextraction using the GERSTEL MPS Prepstation and MAESTRO Software
Solid 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 […]
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Application
Comparison of the Sensitivity of Solid Phase MicroExtraction (SPME) and Stir Bar Sorptive Extraction (SBSE) fo [...]
Two 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 […]
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Application
Solid Phase Microextraction (SPME) Coupled with Selectable 1D/2D GC/MS for the Determination of Food Product F [...]
Identification 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 […]
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Application
Fast Screening of Apple Flavor Compounds by SPME in Combination with Fast Capillary GC/MS using LTM Heating wi [...]
A 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 […]
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Application
Coupling Retention Time Locked Methods and Libraries to Automated SPME or SBSE for Analysis of Flavors and Fra [...]
Analysis 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 […]
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Application
Comparison of the Sensitivity of Static Headspace GC, Solid Phase Microextraction, and Direct Thermal Extracti [...]
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 from soaps and […]
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