"Aroma, Flavor, Fragrance" resources

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Analysis from the Lab to the Bottom Line
2002-laba-meat-packaging
Analysis of Fats in Food Products with GC-TOFMS
203-821-525 Reporting the fat content of food on packaging material is required for many products. For this reason, the ability to detect and distinguish different types of fats is important. The AOAC has an official method, Method 996.06, for the detection o...
Analysis of Leachates in Single-Use Coffee Pods
CF-ISCC13-LPSS-112 Coffee brewed from single-use coffee pods is analyzed through GCxGC-TOFMS for possible leachates.
Analysis of Musty Odorous Compounds in Drinking Water by SPME GC-TOFMS
203-821-703 Complaints received by drinking water industries are often related to bad taste and/or unpleasant odors in drinking water. Most complaints involve the presence of chlorine or earthy/musty-smelling compounds. These issues can lead consumers to perc...
Analysis of Polychlorinated Biphenyls (PCBs) in Fish Oil Supplements by Gas Chromatography with High-Performance Time-of-Flight Mass Spectrometry
203-821-408 The American Heart Association recommends eating two servings of fish per week, specifically fish with high fat content such as tuna and salmon. In this study, the advantages of using the Pegasus GC-HRT to analyze complex matrices such as fish oil...