Aplicaciones por mercados/industrias

Aromatizantes y fragancias

Nota de aplicación 198
A Combination of Standard (SBSE) and Solvent-Assisted (SA-SBSE) Stir Bar Sorptive Extraction for Comprehensive Analysis of Flavor Compounds in Beverages
Nota de aplicación 183
AromaOffi ce: Application of a Novel Linear Retention Indices Database to a Complex Hop Essential Oil
Nota de aplicación-2014-05
Air Sampling of Fragrance Compounds using the Automated GERSTEL Gas Sampling System (GSS)
Nota de aplicación-2014-03 (español)*
Análisis de compuestos aromáticos en aceites comestibles por GC/MS con desorción térmica directa empleando microviales con un corte lateral
Nota de aplicación-2014-03
Analysis of Aroma Compounds in Edible Oils by Direct Thermal Desorption GC/MS using Slitted Microvials
Nota de aplicación-2012-15 (español)*
Inyecciones de grandes volúmenes con ventilación de solventes - aplicación para la detección de trazas de analitos en agua
Nota de aplicación-2012-15
Large Volume Injection with Solvent Venting - Application to Trace Detection of Analytes in Water
Nota de aplicación-2012-12
Comparison of EG-Silicone-SBSE and Derivatization-PDMS-SBSE for the Analysis of Phenolic Compounds and Off-flavors in Water
Nota de aplicación-2012-10
Large Volume Injection with GC/MS Multi Column Switching for Direct Determination of Ethyl Carbamate in Alcoholic Beverages
Nota de aplicación-2012-09
Solid Phase Micro-Extraction (SPME) Coupled with Selectable 1D/2D GC-MS for the Determination of Food Product Flavors
Nota de aplicación-2012-06
Flavor and Fragrance Analysis of Consumer Products - Dynamic Headspace Compared to Some Traditional Analysis Approaches
Nota de aplicación-2012-05 (español)*
Análise SBSE-TD-GC-MS de produtos derivados de água de coco
Nota de aplicación-2012-05
Qualitative Analysis of Coconut Water Products using Stir Bar Sorptive Extraction Combined with Thermal Desorption-GC/MS
Nota de aplicación-2012-02
Determining Phenolic Compounds in Whisky using Direct Large Volume Injection and Stir Bar Sorptive Extraction
Nota de aplicación-2011-08
Qualitative Analysis of a Finished Personal Care Product using the GERSTEL MultiPurpose Sampler MPS configured with Multiple Sample Introduction Techniques
Nota de aplicación-2011-03
Using Three Types of Twister Phases for Stir Bar Sorptive Extraction of Whisky, Wine and Fruit Juice
Nota de aplicación-2011-01
Determination of 2-Methylisoborneol, Geosmin and 2,4,6-Trichloroanisole in Drinking Water by Dynamic Headspace Coupled to Selectable 1D/2D GC-MS with Simultaneous Olfactory Detection
Nota de aplicación-2010-03
Automated Static and Dynamic Headspace Analysis with GC-MS for Determination of Abundant and Trace Flavour Compounds in Alcoholic Beverages Containing Dry Extract
Nota de aplicación-2010-02
Determination of Trace Components Using a Selectable 1D/2D GC-MS System based on Capillary Flow Technology and Heart-Cut Fraction Collection
Nota de aplicación-2009-08
Fragrance Profiling of Consumer Products using a Fully Automated Dynamic Headspace System
Nota de aplicación-2008-04
Automated Dynamic Headspace Sampling of Aqueous Samples Using Replaceable Adsorbent Traps
Nota de aplicación-2008-03
Determination of Aldehydes and Ketones in Oily Matrices using a Novel Dynamic Headspace Sampler Coupled to GC/MS
Nota de aplicación-2007-02
Automated Solid Phase Microextraction using the GERSTEL MPS Prepstation and MAESTRO Software
Nota de aplicación-2007-01
Automated Dynamic Headspace Sampling using Replaceable Sorbent Traps
Nota de aplicación-2006-10
Evaluation of PDMS-Based Extraction Techniques and GC-TOFMS for the Analysis of Off-flavor Chemicals in Beer
Nota de aplicación-2006-08 (español)*
Screening rápido de compuestos saporíferos de manzana
Nota de aplicación-2006-08
Fast Screening of Apple Flavor Compounds using SPME in Combination with Fast Capillary GC-MS using a Modular Accelerated Column Heater (MACH) and Quadrupole Mass Spectrometric Detector (qMSD) 
Nota de aplicación-2006-04
Elimination of Non-Volatile Sample Matrix Components After GC Injection using a Thermal Desorber and Microvial Inserts 
Nota de aplicación-2005-04
A Selectable Single or Multidimensional GC System with Heart-Cut Fraction Collection and Dual Detection for Trace Analysis of Complex Samples
Nota de aplicación-2005-02
Multidimensional GC Analysis of Complex Samples
Nota de aplicación-2004-01
Use of a Mass Spectral Based Chemical Sensor to Discriminate Food and Beverage Samples: Olive Oils and Wine as Examples
Nota de aplicación-2003-04
Fast Analysis of Beverages Using a Mass Spectral Based Chemical Sensor
Nota de aplicación-2003-02Wine Discrimination using a Mass Spectral Based Chemical Sensor
Nota de aplicación-2002-11
Discrimination of different beer sorts and monitoring the effect of aging by determination of flavor constituents using SPME and a chemical sensor
Nota de aplicación-2002-10
Detection of Spoilage Markers in Food Products using a Mass-Spectrometry Based Chemical Sensor
Nota de aplicación-2002-09
Comparison of Headspace Sampling and Stir Bar Sorptive Extraction in the Detection of Whiskey Adulteration with a Mass-Spectrometry Based Chemical Sensor
Nota de aplicación-2002-08
Comparison of Different Approaches to Rapid Screening of Headspace Samples: Pros and Cons of Using MS-Based Electronic Noses versus Fast Chromatography
Nota de aplicación-2002-07
Classification of Food and Flavor: Samples using a Chemical Sensor
Nota de aplicación-2002-05
Characterization of a Mass Spectrometer based Electronic Nose for Routine Quality Control Measurements of Flavors
Nota de aplicación-2002-02
Discrimination of Soft Drinks using a Chemical Sensor and Principal Component Analysis
Nota de aplicación-2001-07
Benefits of using programmed temperature vaporizers (PTV's) Instead of hot split/splitless inlets for measurements of volatiles by headspace and solid phase microextraction (SPME) techniques
Nota de aplicación-2001-05
The analysis of bitter and other flavor compounds in beer and wort by stir bar sorptive extraction (SBSE) followed by CGC and HPLC.
Nota de aplicación-2001-04
Elucidation of the hoppy aroma in beers by stir bar and headspace sorptive extraction followed by thermal desorption CGC-MSD/PFPD
Nota de aplicación-2001-03
Elimination of polar matrix components prior to GC analysis using stir bar sorptive extraction (SBSE)
Nota de aplicación-2001-02
Stir bar sorptive extraction: enhancing selectivity of the PDMS phase
Nota de aplicación-2001-01
Quantitative determination of trace analytes in solid materials by thermal desorption GC
Nota de aplicación-2000-09
Flavor Profiling of Olive Oils using TDS
Nota de aplicación-2000-06
Comparison of the Sensitivity of Static Headspace GC, Solid Phase Microextraction, and Direct Thermal Extraction for Analysis of Volatiles in Solid Matrices
Nota de aplicación-2000-05
Determination of Flavor and Off Flavor Compounds in Dairy Products using Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MSD/PFPD
Nota de aplicación-2000-04
Flavor Profiling of Beverages by Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MS/PFPD
Nota de aplicación-2000-03
Corkiness in Wine- Trace Analysis of 2,4,6- Trichloroanisole by Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MS
Nota de aplicación-2000-01
A Novel Extraction Technique for Aqueous Samples: Stir Bar Sorptive Extraction