App Note 190/2017 Water quality is of the utmost importance and recently the importance of analyzing water for emerging contaminants has been brought to light. Among the emerging compounds being […]
LEARN MOREApp Note 202/2019 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 […]
LEARN MOREApp Note 200/2018 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. […]
LEARN MOREApp Note 2/2007 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 […]
LEARN MOREApp Note 8/2001 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) […]
LEARN MOREApp Note 9/2012 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 […]
LEARN MOREApp Note 8/2006 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 […]
LEARN MOREApp Note 7/2003 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. […]
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 […]
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