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Sample Prep by Mouse-Click
Application Scientist Oliver Lerch, Ph.D. presents automated sample preparation.
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Application Note: Automated Extraction-SPE-LC-MS of Antibiotics in Egg
Automated extraction, SPE clean-up and LC-MS/MS determination of 5 antibiotics in egg results in excellent matrix elimination, accuracy and precision.
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Aroma in High Fat Foods by Thin Film(TF)-SPME-TD-GC/MS
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…
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App Note: VOCs in food packaging by Thermal Extraction-GC/MS
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.
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Sample preparation and analysis solutions for water and edible oil
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.
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Determining phenols in whisky by SBSE-GC/MS & LVI-GC/MS
It is well known and documented that phenolic compounds contribute significantly to the smoky and peaty flavour notes of whisky...
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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…
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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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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?