May 10th 2024
Michelle Colgrave of Edith Cowan University and Australia’s national science agency is the recipient of the 2024 Harvey W. Wiley Award.
Separating and Identifying Trace-Level Chemicals in Wine by Headspace SPME with GC×GC–TOF MS
May 6th 2015Solid-phase microextraction (SPME) coupled with comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC–TOF-MS) can be used to detect trace-level fungicides and compounds responsible for undesirable attributes known as “organoleptic faults” in wine. Of particular interest is the analysis of trace-level fungicides, which are difficult to detect using conventional quadrupole GC–MS techniques without resorting to selected ion monitoring mode.
Analyzing Shipwrecked Beer from 1840s Using GC–MS
May 6th 2015Beer from a 1840s shipwreck in the Baltic Sea has been analyzed by a team of scientists at the VTT Technical Research Centre in Finland. Using a variety of chromatography techniques - including gas chromatography coupled to mass spectrometry (GC–MS) and high-performance anion-exchange chromatography (HPAEC) coupled to MS - the team compared the beer with modern-day varieties and found they were not too dissimilar.
Fast and Simple Determination of Free Amino Acids in Beer
April 9th 2015Beer is one of the most popular drinks in the world. Based on natural products, quality control to guarantee a product of consistent taste, colour, and composition can be challenging. Amino acids analysis can be used to ensure consistency in the quality of the end-product, and also as an indicator for counterfeiting of branded products. In this article we present a rapid and reliable high performance liquid chromatography–mass spectrometry (HPLC–MS) method to determine amino acids in beer.
Finding Answers with Foodomics
March 9th 2015Kate Mosford of The Column spoke to Miguel Herrero of the Institute of Food Science Research (CIAL-CSIC) at the Spanish National Research Council, in Madrid, Spain, about his research in foodomics-based approaches, the evolution of food analysis, and the benefits of 2D LC in this application.
Finding Answers with Foodomics
March 1st 2015LCGC recently spoke to Miguel Herrero of the Institute of Food Science Research (CIAL-CSIC) at the Spanish National Research Council, in Madrid, Spain, about his research in foodomics-based approaches, the evolution of food analysis, and the benefits of two-dimensional (2D) liquid chromatography (LC) in this application.
Determination of Phenolic Compounds in Virgin Olive Oil Using Comprehensive 2D-LC
March 1st 2015This application note demonstrates how comprehensive 2D-LC can be used to resolve the complex mixture of hydrophilic phenols found in virgin olive oil and investigates differences in the phenol composition of several olive oils.
The Separation Science Behind Winemaking
February 19th 2015Kate Mosford of The Column spoke to Rosa Perestrelo of Centro de Química da Madeira located in Madeira University, Portugal, about wine analysis. She reveals the science behind winemaking and offers her tips for selecting the best analytical method.
Analysis of Diacetyl and Other Vicinal Diketones (VDKs) in Alcoholic Beverages
February 1st 2015Vicinal diketones (VDKs) are naturally produced compounds in the fermentation process. The monitoring of VDK levels is of great importance as the concentration of these compounds can greatly alter the flavor of a beverage.
Advances in MS Methods for the Detection of Pesticides in Food
November 7th 2014Pesticides can be very effective at protecting food crops; however, there are food safety concerns over the levels of pesticide residues found in foods for human consumption. This article discusses the advantages and limitations of mass spectrometry (MS) applied to the detection of pesticide residues in food.
Successful Food Safety Analysis
November 6th 2014Dr Kevin Cooper of the Institute for Global Food Security at Queen's University Belfast, Northern Ireland, spoke to Kate Mosford of The Column about the importance of accuracy, reliability, and stability in food safety analysis and the role of ultrahigh-pressure liquid chromatography tandem mass spectrometry (UHPLC–MS–MS) in his research.
When Bad Things Happen to Good Food: Applications of HPLC to Detect Food Adulteration
November 1st 2014In this instalment, guest authors Jeff Hurst and Kendra Pfeifer from Hershey Foods explore high performance liquid chromatography (HPLC), ultrahigh-pressure liquid chromatography (UHPLC), and mass spectrometry (MS) approaches being adopted to keep ahead of the food adulteration game.
When Bad Things Happen to Good Food: Application of HPLC to Detect Food Adulteration
November 1st 2014In this instalment, guest authors Jeff Hurst and Kendra Pfeifer from Hershey Foods explore high performance liquid chromatography (HPLC), ultrahigh-pressure liquid chromatography (UHPLC), and mass spectrometry (MS) approaches being adopted to keep ahead of the food adulteration game.