App Note 7/2001 The benefits of using a Programmed Temperature Vaporizer (PTV) type inlets instead of hot split/splitless (S/SL) inlets for the liquid and headspace (HS) measurements of volatile compounds […]
LEARN MOREApp Note 3/1998 The sources of compounds that produce desired flavors and undesired off-flavors in alcoholic and non-alcoholic beverages are the raw materials used in their production and the production […]
LEARN MOREApp Note 2/1998 It is the purpose of this paper to demonstrate how injection volumes up to 50 μl of distilled spirits can be automatically and routinely injected with PTV […]
LEARN MOREApp Note 3/1993 A combination of sensory testing and analysis of individual chemical species is now regarded as necessary, both for evaluation of wine character and quality as well as […]
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