Automated preparation of matrix matched pesticide calibration standards in QuEChERS food extracts combined with filtration and LC/MS analysis.
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Sensitive, accurate and precise determination of POPs in plant-extract based dietary supplements using (SBSE)-GC-MS/MS and isotope dilution MS (IDMS).
Solvent free determination of flavor dilution (FD) factors of key odorants in bourbon: Aroma Dilution Analysis combined with a novel analysis software.
Fully automated quantitative determination of residual solvents in hemp oil performed by full evaporation headspace GC/MS without sample preparation.
Automated QuEChERS clean-up of hemp oil extracts followed by liquid introduction and PTV-GC/MS determination of pesticides leads to extremely low LOQs
Automated liquid extraction, clean-up and LC-MS/MS determination of mycotoxins in edible oil, including accurate transfer of oil samples.
Automated extraction, SPE clean-up and LC-MS/MS determination of 5 antibiotics in egg results in excellent matrix elimination, accuracy and precision.
Food product flavours are routinely monitored for quality, authenticity, and safety. Analysis may also be necessary due to off flavour or odour complaints. Aroma and flavour profiles are unique and consist of a large number of compounds spanning a wide range of concentrations, polarities, and functional groups and complicating the…
Volatile compounds in various packaging materials for filled cookies and crackers as well as soft and chewy candy products were analysed by automated direct thermal extraction combined with GC/MS.
Application Scientists Oliver Lerch, Ph.D. and Dominik Lucas from Gerstel discuss monitoring of contaminants in water as well as 3-MCPD and glycidol in edible oils.
It is well known and documented that phenolic compounds contribute significantly to the smoky and peaty flavour notes of whisky...
Analysis of beverage samples using thin film solid phase microextraction (TF-SPME) and thermal desorption GC/MS
Brand name alcoholic and non-alcoholic beverages are unique; each aroma and flavor profile is composed from a wide range of volatile and semi-volatile flavor compounds…
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...
Acrylamide is thought to be produced during the roasting process associated with coffee production...