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Comprehensive smoothie flavor analysis using SBSE-GC/MS
By combining Stir Bar Sorptive Extraction (SBSE) and Solvent-Assisted (SA)-SBSE with LVI-GC/MS, a full range of Beverage flavors can be determined...
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GERSTEL
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Automated SPE-LC-MS/MS method for Acrylamide in Coffee
Acrylamide is thought to be produced during the roasting process associated with coffee production...
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Analysis of aroma compounds in edible oils by direct Thermal Desorption GC/MS using slitted microvials
The determination of aroma compounds in edible oils (olive oil, sunflower oil, fish oil etc.) is important for manufacturers and vendors of these products. Especially off-flavors / off-flavours derived from unsaturated fatty acid degradation such as, for example, hexanal, 2-(E)-nonenal and 2,4-(E,E)-decadienal are of interest. These compounds can compromise the…
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Fully automated determination of 3-MCPD and Glycidol in edible oils by GC/MS based on the commonly used methods ISO 18363-1, AOCS Cd 29c-13, and DGF C-VI 18 (10)
3-MCPD and Glycidol and especially their fatty acid esters are process contaminants that are formed, for example, when edible oils and fats are refined. At least some of the above-mentioned substances are classified as potential human carcinogens, a fact which has prompted the introduction of rules and regulations that specify…
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What makes an onion smell like an onion?
What makes an onion smell like an onion? And why does a freshly cut onion smell fresh?
