Search: Aromas, Application Note

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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

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

Fragrance in Soap and Soap Packaging Materials

Interested in mounting a TDSA/CIS on a Varian 3800/Saturn ITD MS. To see TDSA/MSD performance on the Agilent 6890/5973 system, run thermal extraction of Irish Spring soap and soap packaging materials. Used lo ...

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

Determination of Air Freshener Fragrance Components using Adsorbent Tubes and Gerstel TSD2/TDSA

Customer is interested in automated air sampling with Tenax TA adsorbent tubes to collect 5-minute time points to profile the fragrance from room air fresheners, followed by automated Thermal Desorption for G ...

Resource - Susan Gilbert - 31st Mar 2011 - 0 comments

Fragrance Components in Shampoo and Candle Wax

Fragrance blends may be used in a variety of sample matrices that can affect the recovery of the individual components. Customer is interested in extraction and separation of a test fragrance blend from candl ...

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

SBSE of Components in Orange Carbonated Soft Drink

Components in carbonated soft drinks are normally extracted by liquid-liquid extraction with hexane:methylene chloride prior to gas chromatographic analysis. The presence of benzoate and sugar can cause probl ...

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

Analysis of 4-Ethyl Phenol and 4-Ethyl Guaiacol in Wine

Red wine production often involves long barrel aging to develop the wine flavour complexity. If the barrels are contaminated with wild type yeast, 4-ethyl phenol and 4-ethyl guaiacol can be produced as by-pro ...

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

Twister Extraction of Aged Bourbon Whiskies

Bourbon whiskies are barrel aged in wood to develop particular flavour characteristics. The actual changes that occur in distribution and content of trace components, although detectable to the palate are dif ...

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

Determination of Aroma Compounds in Vodka, Apple Juice Concentrate, and Salmon Oil by Stir Bar Sorptive Extraction (SBSE) and GC-MS Analysis

The Stir Bar Sorptive Extraction (SBSE) in combination with GC-MS analysis is applied to the analysis of flavour compounds in Vodka, apple juice concentrate, and salmon oil samples. ...

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