Flavour&Fragrance analysis: Easy heart cut MDGC with mass spectrometric detection in 1st and 2nd dimension
Food, Flavour and fragrance products are well known as complex mixtures. The analyses of these matrices are carried out to determine the composition of the products, to control the quality, to determine adulteration or product counterfeiting.
Koji Yamaguchi of the International University of Health and Welfare (Narita, Japan) discusses a novel derivatized liquid chromatography-tandem mass spectrometry (LC-MS/MS) method plus propofol glucuronide (PRG) marker which improves forensic propofol detection.
Gas chromatography-mass spectrometry (GC-MS) coupled with headspace solid-phase microextraction )HS-SPME) links cocoa variety to chocolate aroma and flavor profiles.
Kirstine Nielsen of Aarhus University (Denmark) discusses how targeted metabolomics ratios helped build a robust bloodstain time-since-deposition tool.
Gérard Hopfgartner explains how atmospheric pressure photoionization can generate radical cations in LC–MS, unlocking EI-style spectra and NIST's spectral library.
LCGC International spoke to Akina Nara of Japan’s Tohoku Medical and Pharmaceutical University about a new study which links a blood compound to how long a body has been dead.
