Gas chromatography-mass spectrometry (GC-MS) coupled with headspace solid-phase microextraction )HS-SPME) links cocoa variety to chocolate aroma and flavor profiles.
|Articles|May 4, 2009
E-Separation Solutions
- E-Separation Solutions-05-05-2009
- Volume 0
- Issue 0
Enhanced ELSD Sensitivity of Parabens using Sub-Ambient Evaporation
Parabens (esters of para-benzoic acid) are widely used as food additives and synthetic preservatives in cosmetics and personal care products, and in pharmaceutical formulations. Common types include methyl paraben (E218), ethyl paraben (E214) and propyl paraben (E216).
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