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LCGC International spoke to Pablo Mohaupt, who, along with Marie-Laure Pons and their colleagues at the Clinical Proteomics Platform of Montpellier (Montpellier, France) and Shimadzu Corporation (Duisburg, Germany) developed a mass spectrometry (MS)-based method to measure α-synuclein peptides in plasma, aiming to identify disease-specific biochemical signatures that could support earlier and more precise diagnosis of α-synucleinopathies.

Evelyn Rampler of the Department of Analytical Chemistry at the University of Vienna discusses how her team developed a robust LC–MS/MS platform for semiquantitative glycosphingolipidomics in barley, enabling detailed structural annotation of GIPCs across developmental stages and stress conditions, and paving the way for comparative analyses across plant species.

In research performed at the Beijing Technology and Business University (China), the aroma compounds of duck broth stewed from seven parts were characterized by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS).

LCGC International spoke to Ibraam Mikhail of the University of Tasmania, lead author of the paper resulting from a study where a compact capillary liquid chromatography (capLC) system was coupled with two small-footprint and portable single quadrupole mass spectrometers for the analysis of haloacetic acids (HAAs) in water samples.

Researchers at the University of Caldas (Manizales, Caldas, Columbia) investigated the volatile organic compounds comprising the volatilome of Hass avocado peel, pulp, and seed grown in the northern Caldas (as well as avocados purchased from commercial sources), employing headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC–MS) for their extraction and identification.

Researchers from the University of Campinas (Campinas, Brazil) and the Waters Research Center (Budapest, Hungary) introduced a rapid, automated method using laser-assisted rapid evaporative ionization mass spectrometry (LA-REIMS) with high-resolution mass spectrometry to fingerprint coffee samples and predict sensory properties. LCGC International spoke to Leandro Wang Hantao of the University of Campinas regarding their work and the paper that resulted from it.