Episode 1: A Talk with Mark Jordi from Jordi Labs 63 analytical techniques to Choose From
Show Notes A conversation with Mark about the wide range of analytical possibilities, and the 63 different analytical methods he can use to address issues with his clients. Jordi Labs was founded in 1980 for the distinct purpose of providing the highest quality analytical services, polymer based HPLC columns and packing media in the industry. […]
Breath Analysis: A Non-Invasive Method for Early Disease Detection
In this episode, we delve into the fascinating world of analytical chemistry with Ilaria Belluomo, a research associate at Imperial College London. Â Ilaria shares her journey in mass spectrometry, highlighting her work on noninvasive breath analysis techniques. These groundbreaking methods are paving the way for early detection of various diseases, including colorectal cancer and neurological […]
Sensory Chemistry: Coffee, Whiskey, and Food Analysis with Dr. Jess Howell
Summary: In this podcast, our guest Jess Howell talks about her experience in the food and beverage industry. Â Â She emphasizes the importance of sensitivity for analytical work and mentions working with large (10 to 100 uL) volume injections of whiskey directly into a gas chromatograph! Â Â She brings up the advantages of combining different techniques for […]
In the Lab with Emanuela Gionfriddo: A Deep Dive into Micro-extraction with TF-SPME
In this podcast, Emanuela Gionfriddo discusses her work in micro-separation techniques and the analysis of environmental micropollutants and biological samples. Gionfriddo’s lab utilizes Thin-Film Solid Phase Micro Extraction (TF-SPME) to analyze these samples and has proved to be an effective method for analyzing complex samples. In addition, they have also analyzed metals and were able […]
The Intriguing World of Maotai Spirits, Micro-GC, and PFAS
In this episode, we speak with Dr. Mark Bücking from the Fraunhofer Institute for Molecular Biology and Applied Ecology IME, where he is Head of the Trace Analysis and Environmental Monitoring Department.  Dr. Bücking shares with us three interesting analytical challenges. First, a sensory experience of China’s maotai, a distilled liquor made in the town […]
Episode 5: Uncovering the Secrets of Whiskey with Kevin MacNamara
Shownotes:  >99% of any distilled spirit is comprised of ethanol and water and therefore is of no interest from an analytical organoleptic point of view. Direct injection will detect a small number of abundant fermentation fusel alcohols (high ppm levels), which may not be main contributors to perceived aroma. Therefore:  An Enrichment Method is Required!! […]
Episode 4: 40 Years of Anecdotes from Ralf Bremer
Shownotes:Â In this podcast episode we say goodbye to Ralf Bremer (COO of GERSTEL)Â Ralf Bremer has entered his well-deserved retirement, and shares anecdotes from 40 years at GERSTELÂ Â Â Ralf Bremer, long-time Managing Director and COO of GERSTEL GmbH & Co. KG, has left for a well-deserved retirement at the end of 2022 after […]
Episode 3: Fingerprints of Hops
Show Notes: A talk with Damien Steyer about fingerprints of hops, how to extract the aroma with Twister and how to automate the brewing process on an autosampler. Picture of the heatmap obtained after SBSE-GC-TOF of the minibeer (only 50 compounds presented, more than 500 have been detected) Picture of the miniwort (20mL) and the picture […]
Episode 002 – Fungus can make organic side-streams smell like wild strawberries
A talk with Dr. Marco Fraatz about the production and analytics of aroma –compounds and their challenges. The research of the Institute of Food Chemistry and Food Biotechnology spans a bridge between food chemical phenomena and industrial applications. The focus of the scientific work lies on enzymes of basidiomycetes, the most developed fungi. Due to […]
Episode 1: A Talk with Mark Jordi from Jordi Labs
A conversation with Mark about the wide range of analytical possibilities, and the 63 different analytical methods he can use to address issues with his clients.