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

In this study, Thin Film Solid Phase Microextraction (TF-SPME) with a divinylbenzene/polydimethylsiloxane coating (DVB/PDMS) was used to extract…

The ability to perform accurate qualitative and quantitative analysis of perfumes or flavored products is essential to the flavor and fragrance…

Static (equilibrium) headspace sampling is commonly used for GC determination of volatiles in solid and liquid samples. Since this technique…

Direct thermal extraction (DTE) is a thermal desorption technique in which a small amount of sample, typically 10-50 mg, is placed in an empty…

Direct injection for gas chromatographic profiling of alcoholic beverages is usually preferable, but where spirits and liquors contain appreciable…

Gas Chromatography-Olfactometry (GC-O) is an essential technique in aroma analysis. Olfactory detection is often performed in parallel with GC…

In this study, a method was developed for quantitative determination of seven phenolic compounds in scotch whisky. Two different whisky brands…

1,4-Dioxane is a chemical contaminant formed in trace amounts as a byproduct during the manufacturing process of detergents, foaming agents,…

This study shows the analysis of several commercially available coconut water products using a GC/MS system equipped with a versatile autosampler…