* Traducción cortesía de
LabCiencia con noticias
técnicas del laboratorio
Aplicaciones por mercados/industrias
Aromatizantes y fragancias
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Nota de aplicación 202 Analysis of Food Samples using Thin Film Solid Phase Microextraction (TF-SPME) and Thermal Desorption GC/MS | ||
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Nota de aplicación 201 Automated Determination of Formaldehyde Emissions from E-Liquids by On-Sorbent Derivatization and Thermal Desorption GC/MS | ||
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Nota de aplicación 200 Analysis of Beverage Samples using Thin Film Solid Phase Microextraction (TF-SPME) and Thermal Desorption GC/MS | ||
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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 | ||
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Nota de aplicación 183 AromaOffi ce: Application of a Novel Linear Retention Indices Database to a Complex Hop Essential Oil | ||
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Nota de aplicación-2014-05 Air Sampling of Fragrance Compounds using the Automated GERSTEL Gas Sampling System (GSS) | ||
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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
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Nota de aplicación-2012-15 (español)* Inyecciones de grandes volúmenes con ventilación de solventes - aplicación para la detección de trazas de analitos en agua
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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 | ||
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Nota de aplicación-2012-10 Large Volume Injection with GC/MS Multi Column Switching for Direct Determination of Ethyl Carbamate in Alcoholic Beverages | ||
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Nota de aplicación-2012-09 Solid Phase Micro-Extraction (SPME) Coupled with Selectable 1D/2D GC-MS for the Determination of Food Product Flavors | ||
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Nota de aplicación-2012-06 Flavor and Fragrance Analysis of Consumer Products - Dynamic Headspace Compared to Some Traditional Analysis Approaches | ||
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Nota de aplicación-2012-05 (español)* Análise SBSE-TD-GC-MS de produtos derivados de água de coco
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Nota de aplicación-2012-02 Determining Phenolic Compounds in Whisky using Direct Large Volume Injection and Stir Bar Sorptive Extraction | ||
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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 | ||
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Nota de aplicación-2011-03 Using Three Types of Twister Phases for Stir Bar Sorptive Extraction of Whisky, Wine and Fruit Juice | ||
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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 | ||
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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 | ||
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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 | ||
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Nota de aplicación-2009-08 Fragrance Profiling of Consumer Products using a Fully Automated Dynamic Headspace System | ||
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Nota de aplicación-2008-04 Automated Dynamic Headspace Sampling of Aqueous Samples Using Replaceable Adsorbent Traps | ||
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Nota de aplicación-2008-03 Determination of Aldehydes and Ketones in Oily Matrices using a Novel Dynamic Headspace Sampler Coupled to GC/MS | ||
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Nota de aplicación-2007-02 Automated Solid Phase Microextraction using the GERSTEL MPS Prepstation and MAESTRO Software | ||
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Nota de aplicación-2007-01 Automated Dynamic Headspace Sampling using Replaceable Sorbent Traps | ||
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Nota de aplicación-2006-10 Evaluation of PDMS-Based Extraction Techniques and GC-TOFMS for the Analysis of Off-flavor Chemicals in Beer | ||
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Nota de aplicación-2006-08 (español)* Screening rápido de compuestos saporíferos de manzana
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Nota de aplicación-2006-04 Elimination of Non-Volatile Sample Matrix Components After GC Injection using a Thermal Desorber and Microvial Inserts | ||
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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 | ||
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Nota de aplicación-2005-02 Multidimensional GC Analysis of Complex Samples | ||
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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 | ||
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Nota de aplicación-2003-04 Fast Analysis of Beverages Using a Mass Spectral Based Chemical Sensor | ||
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Nota de aplicación-2003-02Wine Discrimination using a Mass Spectral Based Chemical Sensor | ||
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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 | ||
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Nota de aplicación-2002-10 Detection of Spoilage Markers in Food Products using a Mass-Spectrometry Based Chemical Sensor | ||
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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 | ||
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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 | ||
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Nota de aplicación-2002-07 Classification of Food and Flavor: Samples using a Chemical Sensor | ||
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Nota de aplicación-2002-05 Characterization of a Mass Spectrometer based Electronic Nose for Routine Quality Control Measurements of Flavors | ||
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Nota de aplicación-2002-02 Discrimination of Soft Drinks using a Chemical Sensor and Principal Component Analysis | ||
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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 | ||
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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. | ||
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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 | ||
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Nota de aplicación-2001-03 Elimination of polar matrix components prior to GC analysis using stir bar sorptive extraction (SBSE) | ||
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Nota de aplicación-2001-02 Stir bar sorptive extraction: enhancing selectivity of the PDMS phase | ||
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Nota de aplicación-2001-01 Quantitative determination of trace analytes in solid materials by thermal desorption GC | ||
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Nota de aplicación-2000-09 Flavor Profiling of Olive Oils using TDS | ||
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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 | ||
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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 | ||
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Nota de aplicación-2000-04 Flavor Profiling of Beverages by Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MS/PFPD | ||
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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 | ||
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Nota de aplicación-2000-01 A Novel Extraction Technique for Aqueous Samples: Stir Bar Sorptive Extraction |