Search: Agilent 7694

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Comparison of Headspace Sampling and Stir Bar Sorptive Extraction in the Detection of Whiskey Adulteration with a Mass-Spectrometry Based Chemical Sensor

Verification of authenticity is a crucial aspect of food quality control. In particular, alcoholic beverages have been targets of numerous adulteration schemes. Addition of caramel colouring, water and lesser ...

Resource - Susan Gilbert - 25th Jan 2011 - 0 comments

Design and Characterization of a New Interface for a Mass Spectrometer Based Chemical Sensor

A new revised interface for the direct coupling of sample introduction systems to a Mass Selective Detector (MSD) has been designed. The new setup provides less potential air leaking problems by reducing the ...

Resource - Susan Gilbert - 9th Sep 2010 - 0 comments

Comparison of Different Chemsensor Configurations

Three different headspace Chemsensor configurations were compared with each other. This was done using two solutions that were analyzed using only the headspace sampling technique. To compare the results of ...

Resource - Susan Gilbert - 9th Sep 2010 - 0 comments

Classification of Food and Flavor Samples using a Chemical Sensor

A mass spectrometry based chemical sensor consisting of a headspace autosampler directly coupled to a quadruple mass spectrometer was used in three different food and flavour applications; strawberry flavours ...

Resource - Susan Gilbert - 9th Sep 2010 - 0 comments

Comparison of Different Approaches to Rapid Screening of Headspace Samples: Pros and Cons of Using MS-Based Electronic Noses versus Fast Chromatography

In recent years there has been a growing demand on fast screening systems for classification of samples using their volatile composition. Typically, these samples can be analysed by either static headspace or ...

Resource - Susan Gilbert - 9th Sep 2010 - 0 comments

Detection of Spoilage Markers in Food Products using a Mass-Spectrometry Based Chemical Sensor

It is known that specific compounds are produced when foods spoil. For example, commonly recognised spoilage markers include dimethyl sulphide for chicken and eggs, diacetyl for orange juice, and trimethylam ...

Resource - Susan Gilbert - 9th Sep 2010 - 0 comments