Food Applications using Sample Preparation with GC–MS

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Correlating Consumer Sensory Experience of Apple Aroma with VOC Profiles Acquired by Automated TD–GC–MS
This study shows that data acquired using the new Centri^® sample extraction and enrichment platform for gas chromatography–mass spectrometry (GC–MS) can be used to generate useful insights into the aroma profiles of foods. 

 

Screening Foods and Beverages for Butylated Hydroxytoluene (BHT) using Automated Headspace–trap GC–MS
This study shows that headspace samples acquired on the new Centri^® sample extraction and enrichment platform for gas chromatography–mass spectrometry (GC–MS) can be used to screen food and beverages for trace-level additives. 

 

Quantitation of Residual Solvents in Food Packaging by Automated Headspace–trap GC–MS
This study shows that headspace samples acquired on the new Centri^® sample extraction and enrichment platform for gas chromatography–mass spectrometry (GC–MS) can be used to screen food packaging for residual solvents and other additives.

 

Identifying Low-level Odorants in Wine by Automated High-capacity Sorptive Extraction with GC–MS
This study shows that immersive sorptive extraction using high-capacity HiSorb probes, automated on the new Centri sample extraction and enrichment platform for gas chromatography–mass spectrometry (GC–MS), can be used to screen wine for ppb levels of two yeast-derived spoilage compounds, as well as a range of other compounds.


Quantifying Trace Odorants in Water by GC–MS with Trap-based Preconcentration: An Assessment of High-capacity Sorptive Extraction
This study describes the use of the new Centri^® sample extraction and enrichment platform to extract and quantify trace-level odorants in water, using headspace sorptive extraction with HiSorb probes – in conjunction with trap-based preconcentration and GC–MS.

 

Aroma Profiling of Hops and Beer using High-capacity Sorptive Extraction with GC×GC–FID/TOF MS/SCD
This study demonstrates the use of a multi-hyphenated analytical system to provide flexible yet comprehensive aroma profiling of hops and beer, as well as detection of trace odour taints, on a single, fully‑automated platform.

 

Automated Aroma Profiling of Wine using Sorptive Extraction with GC×GC–TOF MS/SCD
This study demonstrates the use of headspace sorptive extraction coupled with GC×GC–TOF MS/SCD to provide comprehensive information on wine aroma and odour taints on a single, fully automated, cryogen-free platform.

 

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