Nourriture et boisson Notes d'application
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Introduction to Simply GCxGC
An Online Guide for Optimizing Comprehensive Two Dimensional GC Separations |
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Quantitation and Non-Target Detection of Pesticides in Spinach Extract with Pegasus BT4D
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Beer Aging at Storage Temperatures
Correlation of Chemical and Sensory Data to Track Aging of an American IPA Beer at Different Storage Temperatures |
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Differentiation of Honey Aroma Profiles with Flux GCxGC-TOFMS
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StayClean Ion Source Stability
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Tasting Jelly Beans using HS-SPME Gas Chromatography Mass Spectrometry
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Discovering the Scent of Celery
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Rapid Screening for Contact Allergens in Perfumes with Pegasus BT GC-TOFMS
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Analysis of Fats in Food Products with GC-TOFMS
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 of fats (total, saturated, and unsaturated) that uses GC paired with FID to separate fatty acids, derivatized with methylation. |
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Differential Analysis of Olive Oils with Pegasus GC-HRT and ChromaTOF-HRT Reference Feature
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Moisture and Ash Determination in Flour TGA701
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GCxGC-ECD of Organochlorine Pesticides in Cucumber and Tomato
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Analysis of Polychlorinated Biphenyls (PCBs) in Fish Oil Supplements by Gas Chromatography with High-Performance Time-of-Flight Mass Spectrometry
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 are highlighted. |