Search: Agilent 5973N, Food

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Fast Analysis of Food and Beverage Products using a Mass Spectrometry Based Chemical Sensor

In this study, different food and beverage samples were analysed without chromatographic separation by direct transfer of their analytes into a mass spectrometer or by disregarding chromatographic separation. ...

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

Membrane Extraction of Flavors from water

Flavor components used in beverages are spiked to HPLC-grade water and extracted with ethanol and tert.-butylmethylether by means of GERSTEL Membrane Extraction. The extraction is carried out manually whereas ...

Resource - Susan Gilbert - 7th Jan 2011 - 0 comments

Comparison of Different Approaches to Rapid Screening of Headspace Samples: Pros and Cons of Using MS-Based Electronic Noses v. 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 analyzed by either static headspace or ...

Resource - Susan Gilbert - 20th Dec 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

Classification of Coffees from Different Origins by Chemical Sensor Technology

Digital odour characterization, such as chemical sensor technology or mass spectrometry-based electronic nose (MS-based e-nose), can be very useful for the classification of Arabica and Robusta varieties with ...

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