Bill Schnute | Authors

Articles

IC–MS Analysis of Low Molecular Mass Organic Acids in Beverages

Organic acids are present in many matrices and play crucial roles. Extensive research involving low molecular mass organic acids (LMMOA) has been performed in food chemistry since these acids contribute to the organoleptic properties of food and beverages, including flavor, color, aroma, taste, shelf-life, and health effects. Developing a profiling method to monitor LMMOA levels in raw materials and final products is very desirable. Many reported methods focus on limited numbers of LMMOAs and are incapable of providing a complete LMMOA profile.

Rapid Determination of Azo Dyes from Textile Samples Using Dionex ASE and U3000 HPLC-UV Instruments with MSQ Plus Detection

Azo dyes are used widely in the manufacture of various consumer goods such as leather, textiles, plastics, paper, hair care products, and cosmetics. On September 11, 2003, the European Union enacted European Parliament Directive 2002/61/EC, prohibiting the manufacture and sale of consumer goods containing specified azo dyes (1). The azo dyes of concern are those that can be reduced to aromatic amines. There are 22 aromatic amines classified as carcinogenic or potentially carcinogenic to humans.