Advances in Sample Preparation for Food Analysis
Sample preparation is a crucial part of the analysis of foodstuffs. Current sample preparation techniques used in food analysis are reviewed and the advantages and drawbacks of each one are discussed.
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.