GC-MS/O analysis using Sniff & Trap enables concentration of unknown compounds in the ODP for further analysis. An ODP checkout procedure is presented
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Vitamins in infant formula: Automated extraction and HPLC determination as per methods AOAC 2012.09 and AOAC 2015.09 with precision and accuracy data
Flavours define a beverage product and are routinely monitored for quality assurance and control purposes or analyzed to determine key flavour compounds and ingredients used.
Off odors in paper products are determined by solvent-free Thin Film(TF)-SPME coupled with automated TD-GC-MS/O combining MS and olfactory detection.
Automated GC/MS analysis of oil for 3-MCPD and Glycidol using AOCS Cd 29a-13 with ultra-sonication plus evaporation for best sensitivity, stability.
Automated in-time derivatization reduces post derivatization degradation for improved GC/MS analysis of sugars, organic acids and amino acids.
Automated preparation of matrix matched pesticide calibration standards in QuEChERS food extracts combined with filtration and LC/MS analysis.
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…