Markes International, Ltd.

This poster describes how GC×GC–TOF MS is used to quickly and confidently identify key flavour compounds in tea and coffee that would be subject to extensive co-elution in a conventional GC–MS system.

Demonstrating how the excellent sensitivity, stability and high-quality spectra produced by TOF MS can provide a rapid and robust solution for the quantitative analysis of environmental contaminants.

This Application Note describes the comparison of complex hop aroma profiles by GC–MS, and the identification of aroma-active terpenoids aided by soft electron ionisation.

This Application Note describes the comparison of complex hop aroma profiles by GC–MS, and the identification of aroma-active terpenoids aided by soft electron ionisation.

Herbs and spices are used in many food preparations, and identifying the differences between samples is of particular interest to manufacturers, both for ongoing quality control and to compare their products against competitors. However, the volatile organic compound (VOC) profiles of such samples often differ in the relative abundance of key components, and these differences can be difficult to assess by traditional methods such as solvent extraction, equilibrium headspace, or solid-phase microextraction (SPME).

Herbs are widely used in many food products, but substantial variations in aroma can result from differences in growing conditions or preparation of the plant material, which can affect product quality.