Food Analysis Blog

Sample preparation and chromatographic approaches to quality and sensory testing of beer

This on-demand webinar comprises two presentations looking firstly at sample preparation tools for chromatographic testing of beer followed by flavor chemistry and sensory properties of non-alcoholic beer.

Analysis of honey and sugars in honey by HPTLC

Separation Science, in collaboration with CAMAG®, is pleased to present Issue 1, 2021 of its CAMAG Bibliography Service (CBS 126). The articles in this issue cover topics including the analysis of honey by HPTLC, a universal system suitability...

[eBook] GC Methods for Food and Fragrance Analysis

Separation Science, in collaboration with Agilent, offers an eBook containing a selection of application notes relevant for food and aroma analysis using gas chromatography (GC). Learn about GC-FID for quality control in fragrance samples, fast...

Quantification of TCA to Detect Cork Taint Fault in Wine

Find out how to detect and quantify 2,4,6-Trichloroanisole (TCA) at levels well below its sensory threshold using HS-SPME for sample preparation and analysis performed with LECO’s Pegasus BT GC-TOFMS system.

Become a Digital Wine Connoisseur — Aroma Characterization using GCMS

Professor Erich Leitner from Graz Univeristy of Technology in Austria will share his knowledge of wine profiling and how GC/GCMS as analytical tool can help identify the origin of different wines in this upcoming webinar.

Food metabolomics for the evaluation of Japanese rice wines using LC-MS/MS

In this study, various types of malted rice sake, made from the same manufacturer are analysed for a total of 97 hydrophilic metabolites (e.g. amino acids and organic acids).

Metabolomic profiling of beer using a triple quadrupole GCMS

In this article, metabolomic profiles of beer were studied and determined using a triple quadrupole GCMS (GCMS-TQ8040) enabling characteristic compounds (e.g. saccharides) to be identified for some types and brands of beer.

Targeted metabolomic profiling of wines by LC-MS/MS and GC-MS/MS

This article introduces the use of both LC-MS/MS and GC-MS/MS for targeted metabolomic profiling of wines.

Food metabolomics for the analysis of curry using LC/MS/MS

This application note examines the metabolomic profile of curries prepared at different locations (i.e. 2 different home locations and a cafeteria) and also investigates the metabolomic changes when the curries were left overnight.

The LECO Food Testing eBook is now available for download!

Food testing is an important analytical discipline to characterize the properties of foods and their constituents. Analysts can use different instrument configurations and methods.

The LECO eBook summarizes a large part of LECO’s application work...

Predicting Food Quality Using Analytical Techniques

Professor Erich Leitner from Graz University of Technology in Austria is a leading expert on food quality and was recently interviewed about his current research. He is a major figure in the local food network, having strong relations with local...

Simple and quick method for analysing theanine in tea

This application note will help you learn how to efficiently determine theanine in various teas using the latest Shimadzu’s Nexera™ Series and explore the use of the series' auto pretreatment function for sample derivatization purposes.

    

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