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35,000 tons per year – this is the amount of pesticides applied in the European Community, and there are many different types to look for.
Scientists behind the research claim the electronic nose can detect the freshness of meat with 98.5 percent accuracy. It's possible the technology could be incorporated into a smartphone app that would help detect 'gone off' meat at home.
Automated in-time derivatization reduces post derivatization degradation for improved GC/MS analysis of sugars, organic acids and amino acids.
1 July 2020 | By
Uwe Oppermann is the Manager of the European Food Market at Shimadzu Europa GmbH.
Fully automated quantitative determination of residual solvents in hemp oil performed by full evaporation headspace GC/MS without sample preparation.
This study shows how GC–MS performance for the sampling of aroma compounds and off-odours in beverages can be enhanced by using techniques incorporating trap-based preconcentration.
Dr Kaushik Banerjee and Professor Chris Elliott outline the perks of chromatography in the implementation of a comprehensive pesticide residue testing programme.
Ahead of Food Integrity 2020, New Food’s editor speaks to Michele Suman, who will be discussing validation of non-targeted mass spectrometry methods to detect food frauds at Food Integrity 2020.
Dr Colin Hamlet discusses the results of a study that identified constituent amounts of N-nitroso compounds in a range of foods and process available to the UK's retail market.
Our December 2018 Application Note summary keeps on top of the latest developments in the food industry.
Mineral oil residues in food gain a lot of public concern in there recent years. No matter if talking about rice, noodles, olive oil or chocolate, there are numerous examples of mineral oil contaminations in food.
Gas chromatography-mass spectrometry (GC-MS) has been a common analytical method for pesticide measurement due to its high efficiency of separation, along with its qualitative and quantitative performance.
4 December 2018 | By Agilent Technologies
The characterisation of lipids is one of the major applications of gas chromatography in food analysis. In general, GC can be applied to the analysis of intact lipids, such as triglycerides, or to the analysis of the fatty acid composition based on fatty acid methyl ester (FAME) profiling. A broad…
25 September 2018 | By Agilent
The flavour and aroma of food and beverages is key for perception and acceptance by the consumer. Gas Chromatography with Mass Spec detection is an effective tool to determine most of the key compounds involved and is finding increased adoption in recent years due to new techniques in sampling the…
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…
