Food and Beverage Analysis

A positive chemical ionization GC?MS method for the analysis of acrylamide monomer in foods will be described . . .

The authors report the use of LC–MS for monitoring triterpenes in oak heartwoods, wines, and spirits.

Tivadar Farkas and Jafar Toulouee, Phenomenex Inc.

This article reports the application of the SPE-chiral ligand-exchange chromatography technique to monitor D-lactic acid formation during the alcoholic fermentation of white grape must.

The current concern over acrylamide levels in food has unexpectedly brought amino acid analysis to the forefront . . .

This column describes the principles of stir-bar sorptive extraction and presents some typical applications.

HPLC analysis of glycerol in wine using evaporative light-scattering detection. (Shimadzu Scientific Instruments, Inc.)

Capillary GC analysis of a wine sample.

The authors determined the presence of 26 organophosphorus pesticides in apple and carrot samples using accelerated solvent extraction.