Food Analysis Blog

Effectively analyse volatile sulfur compounds in beer

In this application note you will find out how Shimadzu Nexis™ SCD-2030’s redox cell gives higher speed and sensitivity for the analysis of sulfur compounds. In addition you will learn how to determine trace levels of sulfur compounds in various...

Discover the advantages of TF-SPME sample extraction prior to GC-MS

Would you benefit from learning more about the advantages of thin film solid-phase microextraction (TF-SPME) as an extraction technique? If so, this on-demand webinar will provide the answers via a serious of application examples.

How to Ensure Food Safety in Shellfish using HILIC/MS/MS

Would you like to discover a combined method to ensure the high quality of shellfish, intended for human consumption? This on-demand webinar describes such a method using hydrophilic interaction liquid chromatography with tandem mass spectrometry...

Ultra Fast Mass Spectrometry for the Analysis of Chemical Hazards in Food & Beverages

The increasing complexity of the food supply chain, the exponential growth of chemical hazards and their regulations have brought several challenges to the field of food safety. This webinar will demonstrate how the use of ultra fast spectrometry...

Automated Solutions for Determining 3-MCPD and Glycidyl Fatty Acid Esters in Edible Oils and Fats

Would you like to automate the complex sample preparation process for the determination of 3-MCPD and glycidyl fatty acid esters in edible oils and fats? If so, this on-demand webinar will explain how this can be achieved by using the complete...

Novel mass spectrometry approaches to food authenticity testing and allergen detection

Food proteomics has emerged as a novel and promising approach in food analysis in recent years. The incredible increase in performance of MS instruments in the last 15 years now allows for the highly parallel collection of complex structural and...

How to perform better GC for food and beverage analysis

Separation Science, in collaboration with Agilent, is offering a selection of application notes demonstrating the versatility of its 8890 gas chromatography (GC) system that enables you to work smarter with autonomous monitoring, remote...

Measuring total sugar in potatoes using mobile reflectometry

Who doesn’t love golden, hot French fries or a steaming baked potato? In fried or baked goods, much of the savory taste and aroma can be attributed to the Maillard reaction. It is what creates the brown compounds that give many cooked foods this...

New marine toxin CRMs for safer seafood

The presence of marine toxins in shell fish and sea food has always been a concern, but has spread in recent years. Increasing global temperatures are suspected to be the reason for an observed expansion of algae species that are commonly the...

How to detect pyrrolizidine alkaloid contamination in food

Pyrrolizidine alkaloids are well known contaminants of various foodstuffs such as leaf lettuces, cereals or honey. Just recently pyrrolizidine alkaloids were also found in both herbal teas and common teas. Animal feedstuff can be affected as...

Analysis of pesticides in cannabis using QuEChERS extraction and cleanup

Consumption of cannabis and / or cannabis-based products is currently legal in some form in 33 US states plus the District of Columbia. Testing of the plant materials and products is required by many of these states; however the specific test...

GC–MS method for the aroma profiling of vodka

This study from Markes International shows the advantages of immersive sorptive extraction, using high-capacity HiSorb probes, for the gas chromatography–mass spectrometry (GC–MS) analysis of a wide range of aroma compounds in vodka.

    

Subscribe to FREE learning from the experts!