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29 November 2018 | By GERSTEL
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.
22 November 2018 | By GERSTEL
It is well known and documented that phenolic compounds contribute significantly to the smoky and peaty flavour notes of whisky...
26 October 2018 | By GERSTEL
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…
27 September 2018 | By GERSTEL
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...
21 August 2018 | By GERSTEL
Acrylamide is thought to be produced during the roasting process associated with coffee production...
9 July 2018 | By GERSTEL
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…
9 July 2018 | By GERSTEL
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…
5 July 2018 | By GERSTEL
What makes an onion smell like an onion? And why does a freshly cut onion smell fresh?
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