Sponsored Content - EU
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Identifying Low-Level Odorants in Wine (June 2024)
Automated high-capacity sorptive extraction with GC–MS for screening wine, at ppb levels, for two yeast-derived spoilage compounds in wine.
Automated comprehensive aroma profiling of wine
Automated wine aroma profiling using sorptive extraction and GCxGC: This study uses headspace sorptive extraction with GCxGC–TOF MS/SCD, enhanced by Tandem Ionisation
Food Safety Testing (Apr 2024)
Automated, high-sensitivity analysis of residual fumigants for food safety testing by multi-step enrichment–headspace–trap (MSE–HS–trap) with GC–MS.
Impact of Packaging on Soft Drinks
Evaluating the effect of storage and packaging on the volatile composition of soft drinks with immersive sorptive extraction & GC×GC–TOF MS.
Food Odors by Sensory Directed GC-MS
Lipid oxidation generates off-odors in food, edible oils, and fats. DHS or Thermal Extraction-GC-MS/O using Sensory Directed Analysis quickly identifies off-odors.
Aroma Analysis of Various Cooked Meat
Aroma analysis is vital in plant-based meat production. Our study features the benefits of dynamic headspace extraction from cooked beef and plant-based meat.