webinar

Aroma and Flavour analysis in Food and Beverage Samples

Supported by:

14 November 2018

Supported by:

14 November 2018

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 volatile space above a sample. This webinar will guide you through the use of different headspace techniques, highlighting their benefits and limitations.











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This content is provided to you for free thanks to the kind support of our sponsor: Agilent Technologies

Keynote Speaker

Andreas Hoffmann, Manager Analytical Services, GERSTEL GmbH & co.KG

Andreas joined Gerstel in 1987 as application chemist and has more than 31 years of experience in developing applications based on automated sample prep techniques for GC/MS. He is head of analytical services at the Gerstel headquarters in Mülheim an der Ruhr, Germany.

 

 

3 responses to “Aroma and Flavour analysis in Food and Beverage Samples”

  1. Kawaljit Tandon says:
    28 November 2018 at 10:43 pm

    Hi! Where is this webinar available for viewing on-demand? Thank you!

    Reply
    • Lucy Bale says:
      29 November 2018 at 3:50 pm

      Hi Kawaljit, if you register using the link on the right-hand side page you will be able to access the on-demand webinar.

      Thanks,
      The New Food Team

      Reply
  2. Lucy Bale says:
    15 November 2018 at 8:57 am

    Hi everyone. Just to let you know you can now watch this webinar on-demand. Please leave us any feedback in the comments section.

    Reply

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