App Note 7/2000 The analysis of volatiles in solids is a common analytical problem. Examples include volatile aroma compounds in foods (coffee, tea, herbs), residual fragrances from soaps and fabric […]
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 […]
LEARN MOREApp Note 4/2000 The analysis of flavor compounds in beverages such as coffee, tea, soft drinks and alcoholic beverages usually requires cumbersome sample preparation steps such as li quid/liquid extraction, […]
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 3/1998 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 3/1993 The combination of a new thermal desorption module with a cooled injection system (TDS-2,CIS-3, GERSTEL) now provides a powerful thermal desorption system for direct analysis of volatile […]
LEARN MOREUse of Thermal Desorption GC-MS to Characterize Packaging Materials for Potential Extractables CINDY ZWEIBEN* and ARTHUR J. SHAW Pfizer Global Research & Development, Groton/New London Laboratories, Pfizer, Inc., Groton, CT […]
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