Search: GERSTEL TDS A, Food

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Flavor Profiling of Different Olive Oils with Racidity-Monitoring by Thermal Extraction GC/MS

Flavor is an important quality criterion for virgin olive oils. The identification of the compounds causing the flavour or off-flavour therefore is the key for quality control. Their analysis in olive oils us ...

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

Flavor Profiling of Different Olive Oils with Rancidity-Monitoring by Thermal Extraction GC/MS

Flavor is an important quality criterion for virgin olive oils. The identification of the compounds causing the flavour or off-flavour therefore is the key for quality control. Their analysis in olive oils us ...

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

Determination of Off-Odor Components in Fish Oil

Customer interested in a system that can be used to determine the Fast index (Roche) for fish oils in either ethyl ester, microencapsulated or triglyceride form. This requires determination of 4-hepten-1-al, ...

Resource - Susan Gilbert - 26th Jan 2011 - 0 comments

Profiling of Mint Essential Oil using Thermal Desorption/Twister/ODP

Mint oil contains a large number of compounds that contribute to the sensory perception (smell and taste) of mint in foods and consumer products. Needs include identifying trace components with desirable flav ...

Resource - Susan Gilbert - 26th Jan 2011 - 0 comments

Determination of PAH Traces in Honey

Traces of four different PAH could be determined in 1 mL honey using Stir Bar Sorptive Extraction (SBSE). The honey sample was also spiked with a standard mixture containing 15 different PAH to a concentratio ...

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

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

Determination of Flavor and Off Flavor Compounds in Dairy Products using Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MSD/PFPD

The analysis of flavour compounds in dairy products such as milk, cream, yoghurt and cheese as well as their blends with several ingredients usually requires cumbersome sample preparation steps such as liquid ...

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

Analysis of Wet Samples by Direct Thermal Desorption GC

The analysis of volatiles in solids is a common analytical problem. Examples include volatile aroma compounds in foods (coffee, tea, herbs), residual fragrances from soaps and fabric softeners on textiles, an ...

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

Determination of Trace Components Using a Selectable 1D/2D GC-MS System based on Capillary Flow Technology and Heart-Cut Fraction Collection

Identification of important trace components in complex samples like fragrances, natural products, petroleum fractions or polymers can be challenging. Achieving the mass on column and resolution necessary to ...

Resource - Susan Gilbert - 6th Jan 2011 - 0 comments

Comparison of the Sensitivity of Static Headspace GC, Solid Phase Microextraction, and Direct Thermal Extraction for Analysis of Volatiles in Solid Matrices

The analysis of volatiles in solids is a common analytical problem. Examples include volatile aroma compounds in foods and plant materials (coffee, tea, and herbs), residual fragrances from soaps and fabric s ...

Resource - Susan Gilbert - 20th Dec 2010 - 0 comments