"We couldn’t get more than three uses out of the SPME fiber, due to irreversible fouling. We can now do this in a completely automated fashion with the Twister and the GERSTEL system. We do the extractions simultaneously, do hundreds of measurements, and get great statistics on children with autism."
Skip Kingston, PhD.
Professor - Bayer School of Natural and Environmental Sciences Chemistry & Biochemistry - Duquesne University
"I’ve had a lot of requests for odor analysis from non-food places, like mattress makers, to find out what was causing odors in new mattresses. GERSTEL technology allows for unique applications. I would not be able to do what I’m doing without GERSTEL. Their instruments are able to provide more sensitivity than I’ve ever seen."
Flavor Chemist / Consultant - Marsili Consulting Group
“We’re using GERSTEL technology, and the nice thing is that it’s geared toward flavor analysis, geared toward automation, and geared to be reproducible in ways that allow us look at this niche part of food chemistry." "For understanding the flavor changes in apple and orange juice, we’ve used Twister analyte extraction technology. We’ve used GERSTEL instrumentation on milk to determine how it can maintain its freshness for months. To see how we can preserve milk, and make it stable, we’ve used technology like the TDU and TDS units to understand vapor prints. That’s a great story for us, because we were trying to recreate off flavor compounds that come with milk storage.”
Devin Peterson, PhD.
Director, Flavor Research and Education Center; Professor Food Science and Technology - Flavor Research and Education Center (FREC) - The Ohio State University