GC-MS analyses of wine samples were conducted by a modified sequential-SBSE-GC-TOFMS method to compare concentrations of free and glycosidically bound smoke taint chemicals. Free volatile phenolics were determined by seq-SBSE-GC-TOFMS […]
LEARN MOREBelow is a list of publications on SBSE for your reference. These cannot be downloaded due to Copyright protection. Determination of stale-flavor carbonyl compounds in beer by stir bar sorptive […]
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 2/2010 Identification of important trace components in complex samples like fragrances, natural products, petroleum fractions or polymers can be challenging. Achieving the mass on column and resolution necessary […]
LEARN MOREApp Note 3/2008 In this paper we report on the use of a novel dynamic headspace system (DHS) to determine several aldehydes, ketones and other fatty acid degradation markers in […]
LEARN MOREApp Note 3/2013 Determination of total fat, saturated fat, monounsaturated fat and trans fat content in food samples is necessary for complying with applicable food labeling requirements. A typical procedure […]
LEARN MORE