App 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 […]
LEARN MOREApp Note 12/2012 16 phenolic compounds along with typical drinking water off-flavor compounds like geosmin, 2-methylisoborneol(MIB), and 2,4,6-trichloroanisole (TCA) were determined using two different approaches: 1) In-situ derivatization with acetic […]
LEARN MOREApp Note 9/2000 Flavor is an important quality criterion for virgin olive oils. The identification of the compounds causing the flavor or off-flavor therefore is the key for quality control. […]
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 […]
LEARN MOREApp Note 3/2014 This application note describes the direct thermal desorption of desirable and undesirable aroma compounds from edible oils. The oil sample is placed in a microvial from where […]
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