Food Analysis

Discover the Benefits of Sample Preparation with GC-MS for Food Safety and Quality Analysis

Separation Science, in collaboration with Markes International and SepSolve Analytical, offers a selection of application notes relevant for food analysis using sample extraction and enrichment with GC–MS. Whether it be aroma profiling or food or beverage screening, these application notes provide valuable solutions. Furthermore, the benefits of using Centri® — Markes International's fully automated multi-mode sampling and concentration system for GC–MS are also highlighted. 

Markes_Apps_Food_June2020_v2Click below to view the methods...

Correlating Consumer Sensory Experience of Apple Aroma with VOC Profiles Acquired by Automated TD–GC–MS
This study shows that data acquired using the new Centri® sample extraction and enrichment platform for gas chromatography–mass spectrometry (GC–MS) can be used to generate useful insights into the aroma profiles of foods.

View the application note >>

Screening Foods and Beverages for Butylated Hydroxytoluene (BHT) using Automated Headspace–trap GC–MS
This study shows that headspace samples acquired on the new Centri® sample extraction and enrichment platform for gas chromatography–mass spectrometry (GC–MS) can be used to screen food and beverages for trace-level additives.

View the application note >>

Quantitation of Residual Solvents in Food Packaging by Automated Headspace–trap GC–MS
This study shows that headspace samples acquired on the new Centri® sample extraction and enrichment platform for gas chromatography–mass spectrometry (GC–MS) can be used to screen food packaging for residual solvents and other additives.

View the application note >>

Identifying Low-level Odorants in Wine by Automated High-capacity Sorptive Extraction with GC–MS
This study shows that immersive sorptive extraction using high-capacity HiSorb probes, automated on the new Centri sample extraction and enrichment platform for gas chromatography–mass spectrometry (GC–MS), can be used to screen wine for ppb levels of two yeast-derived spoilage compounds, as well as a range of other compounds.

View the application note >>

Quantifying Trace Odorants in Water by GC–MS with Trap-based Preconcentration: An Assessment of High-capacity Sorptive Extraction
This study describes the use of the new Centri® sample extraction and enrichment platform to extract and quantify trace-level odorants in water, using headspace sorptive extraction with HiSorb probes – in conjunction with trap-based preconcentration and GC–MS.

View the application note >>

Aroma Profiling of Hops and Beer using High-capacity Sorptive Extraction with GC×GC–FID/TOF MS/SCD
This study demonstrates the use of a multi-hyphenated analytical system to provide flexible yet comprehensive aroma profiling of hops and beer, as well as detection of trace odour taints, on a single, fully‑automated platform.

View the application note >>

Automated Aroma Profiling of Wine using Sorptive Extraction with GC×GC–TOF MS/SCD
This study demonstrates the use of headspace sorptive extraction coupled with GC×GC–TOF MS/SCD to provide comprehensive information on wine aroma and odour taints on a single, fully automated, cryogen-free platform.

View the application note >>

 

 

Subscribe to FREE learning from the experts!