Aroma and Flavour analysis in Food and Beverage Samples
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.
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.
The rest of this content is restricted - login or subscribe free to access
Thank you for visiting our website. To access this content in full you'll need to login. It's completely free to subscribe, and in less than a minute you can continue reading. If you've already subscribed, great - just login.
Why subscribe? Join our growing community of thousands of industry professionals and gain access to:
- bi-monthly issues in print and/or digital format
- case studies, whitepapers, webinars and industry-leading content
- breaking news and features
- our extensive online archive of thousands of articles and years of past issues
- ...And it's all free!
Click here to Subscribe today Login here
Related topics
Flavours & colours, Food & Drink, Gas Chromatography/Mass Spec (GC/MS), Ingredients, The consumer
Follow: