Stir Bar Sorptive Extraction (SBSE) and Solvent Assisted Stir Bar Sorptive Extraction (SA-SBSE) are firmly established techniques for extraction…

Standard (SBSE) and Solvent-Assisted (SA-SBSE) Stir Bar Sorptive Extraction were both applied for profiling of flavor compounds in a matrix-heavy…

Alcoholic and non-alcoholic beverages are enjoyed by millions of people around the globe. The aroma and flavor profiles of each product are unique…

Food products are routinely monitored for quality, authenticity, and safety. Analysis of food products may also be necessary due to off flavor or…

Stir Bar Sorptive Extraction (SBSE) coupled with gas chromatography-mass spectrometry and olfactory detection (GC-MS/O) allows for separation and…

In this study, Thin Film Solid Phase Micro-Extraction (TF-SPME) devices with carboxen/polydimethylsiloxane (CAR/PDMS), divinylbenzene/…

Fatty acids are of key importance to the food industry. Especially long chain polyunsaturated fatty acids (LC PUFA) are receiving more and more…

Static headspace analysis is often considered to be useful only when the analytes of interest are present in high concentrations. Although…

A method for the determination of trace amounts of off-flavor compounds such as 2-methyl isoborneol (MIB), geosmin and 2,4,6-trichloroanisole (TCA…

Aroma Office 2D (Gerstel K.K.) is an integrated software approach for simultaneous processing of retention index (RI) and mass spectra (MS) for…