Search: GERSTEL TDU, GERSTEL

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Using Three Types of Twister Phases for Stir Bar Sorptive Extraction of Whisky, Wine and Fruit Juice

This paper describes a novel ethylene glycol- (EG) and silicone based combined sorbent phase developed for stir bar sorptive extraction (SBSE) using the GERSTEL Twister. EG-Silicone, polyacrylate (PA), and p ...

Resource - Susan Gilbert - 20th Apr 2012 - 0 comments

Versatile Automated Pyrolysis GC Combining a Filament Type Pyrolyzer with a Thermal Desorption Unit

This paper describes an automated pyrolysis system for gas chromatography (GC) based on a filament type pyrolyzer combined with a commercially available thermal desorption instrument, onto which the pyrolysis ...

Resource - Susan Gilbert - 9th Dec 2011 - 0 comments

Fragrance Profiling of Consumer Products using a Fully Automated Dynamic Headspace System

Accurate qualitative and quantitative analysis of perfumed or flavoured products is essential to the flavor and fragrance industry. Especially when unknown samples need to be analysed traditional methods of ...

Resource - Susan Gilbert - 19th Oct 2011 - 0 comments

Determination of 2-Methylisoborneol, Geosmin and 2,4,6-Trichloroanisole in Drinking Water by Dynamic Headspace Coupled to Selectable 1D/2D GC-MS with Simultaneous Olfactory Detection

A method for the determination of trace amounts of off-flavour compounds such as 2-methyl isoborneol (MIB), geosmin and 2,4,6-trichloroanisole (TCA) in drinking water is described based on dynamic headspace c ...

Resource - Susan Gilbert - 17th Oct 2011 - 0 comments

Application of Selectable 1D/2D GC-Olfactometry/MS to the Analysis of Aroma Compounds in Wine

Identification of trace aroma compounds in complex sample like wine can be challenging. GC-Olfactometry/MS (GC-O/MS) allows not only evaluation of the aroma compounds, but also identification with mass spect ...

Resource - Susan Gilbert - 17th Oct 2011 - 0 comments

Formula Identification of Flavor Compounds in Beverages by SBSE-TD-2DGC with Selective Detection, Olfactometry, and Accurate Mass Measurement using a qMS

The combination of state-of-the-art analytical techniques, e.g. stir bar sorptive extraction (SBSE), thermal desorption (TD), heart-cutting 2DGC, simultaneous detection with qMS and Olfactometry or selective ...

Resource - Susan Gilbert - 17th Oct 2011 - 0 comments

Multiple Heart-Cutting 2D LTM-GC-MS with Stop Flow System for Simultaneous Determination of Off-Flavor Compounds in Wine

Recently, low thermal mass GC (LTM-GC) based on direct resistive heating principle has been developed. The small mass of the LTM-GC provides fast temperature programming rates combined with rapid cool-down f ...

Resource - Susan Gilbert - 17th Oct 2011 - 0 comments

Analysis of Off-Flavour Compounds in Water by Automated Dynamic Headspace Coupled to Selectable 1D/2D GC-Olfactometry/MS

The naturally occurring compounds, e.g. 2-methylisoborneol (MIB) and geosmin, have received special attention as musty/earthy off-flavor compounds in drinking water. Also, 2,4,6-trichloanisole (TCA) is a maj ...

Resource - Susan Gilbert - 30th Sep 2011 - 0 comments

Selectable 1D or 2D GC-MS System with Valve-less Flow Switching Device and Simultaneous Detection for Trace Analysis of Complex Samples

Identification of important trace components in complex samples like natural products and petroleum fractions can be challenging. Simultaneous detection with a selective detector or olfactory and MS can help ...

Resource - Susan Gilbert - 30th Sep 2011 - 0 comments

Thermal Desorption Analysis of Perfluorinated Cycloalkanes

Client is investigating the use of perfluorinated cycloalkanes to replace compounds, such as sulphur hexafluoride, as tracers for air monitoring applications. He is interested in evaluating GERSTEL thermal d ...

Resource - Susan Gilbert - 27th Sep 2011 - 0 comments