Immersive sorptive extraction coupled with comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC–TOF-MS) was used to compare flavour profiles from popular brand soft drinks with those of imitation products.
A broad range of trace-level volatile organic compounds was detected in drinking water using headspace–trap sampling.
A TD–GC×GC–TOF-MS method for malodour detection
This study demonstrates the analysis of live chemical warfare agents and simulants at trace and higher levels.
Analysis of polyaromatic hydrocarbons (PAHs) in air demonstrates that a TD–GC–MS system can operate with hydrogen carrier gas as well as it does with helium.
The potential of SPME when combined with MSE for the characterization of olive oil aroma profiles is presented.