Rapid Quality Control of Flavours and Fragrances using Fast GC–MS and Multi-MS Library Search Procedures
Using narrow-bore column fast GC combined with rapid scanning qMS to analyse flavours and fragrances is described.
Analysis of Allergens in Fragrances using Multiple Heart-cut Multidimensional Gas Chromatography–Mass Spectrometry
A total of fourteen cuts were defined because the retention time difference between several skin sensitizors was only slight.