Researchers from the Universidad de Sevilla (Spain) used gas chromatography-mass spectrometry with headspace sorptive extraction-thermal desorption to analyze volatile compounds in wine vinegars.
Researchers from the Universidad de Sevilla (Spain) used gas chromatography-mass spectrometry with headspace sorptive extraction-thermal desorption to analyze volatile compounds in wine vinegars. Quantification of the aroma compounds is difficult because of matrix complexity and low analyte concentrations. The researchers successfully validated the method and obtained low detection and quantification limits. The method reportedly allowed the researchers to determine 53 compounds in various wine vinegars, some for the first time.
Gulf Coast Conference: Increasing Density and Viscosity Throughput with Difficult Samples
October 19th 2023Daniel Wolbrecht, senior technical sales consultant at Anton Paar, held a workshop at the Gulf Coast Conference in Galveston, Texas, focusing on how heated autosampler units can help analyze difficult samples.
An In-Depth Look at Passive Sampling to Determine Contaminants of Emerging Concern
September 29th 2023Núria Fontanals, Senior Researcher in the Analytical and Organic Chemistry Department at the Universitat Rovira i Virgili, outlines the benefits of passive sampling in liquids and how the approach can evolve in the future.