Search: Food, Thermal Desorption

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Elimination of Non-Volatile Sample Matrix Components After GC Injection using a Thermal Desorber and Microvial Inserts

GC analysis of complex sample types containing non-volatile materials normally requires extensive sample preparation and cleanup prior to injection to eliminate the interference from non-volatile components. ...

Resource - Susan Gilbert - 13th Sep 2011 - 0 comments

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

Multi-Residue Method for Determination of 85 Pesticides in Vegetables, Fruits and Green Tea by Stir Bar Sorptive Extraction and Thermal Desorption GC-MS

A multi-residue method to determine five groups of 85 pesticides – chlorinated, carbamate, phosphorous, pyrethroid and others – in vegetables, fruits and green tea has been developed using stir bar sorptive e ...

Resource - Susan Gilbert - 13th 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 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

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