Aplicaciones por mercados/industrias

Aromatizantes y fragancias

Nota de aplicación 205
Direct Thermal Extraction Analysis of Solid and Liquid Samples using the GERSTEL MPS Robotic Sampler, Thermal Desorption Unit (TDU 2) and Cooled Inlet System (CIS)
Nota de aplicación 202
Analysis of Food Samples using Thin Film Solid Phase
Microextraction (TF-SPME) and Thermal Desorption
GC/MS
Nota de aplicación 201
Automated Determination of Formaldehyde Emissions from E-Liquids by On-Sorbent Derivatization and Thermal Desorption GC/MS
Nota de aplicación 200
Analysis of Beverage Samples using Thin Film Solid Phase Microextraction (TF-SPME) and Thermal Desorption GC/MS
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
Nota de aplicación 183
AromaOffi ce: Application of a Novel Linear Retention Indices Database to a Complex Hop Essential Oil
Nota de aplicación-2014-05
Air Sampling of Fragrance Compounds using the Automated GERSTEL Gas Sampling System (GSS)
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
Nota de aplicación-2014-03
Analysis of Aroma Compounds in Edible Oils by Direct Thermal Desorption GC/MS using Slitted Microvials
Nota de aplicación-2012-15 (español)*
Inyecciones de grandes volúmenes con ventilación de solventes - aplicación para la detección de trazas de analitos en agua
Nota de aplicación-2012-15
Large Volume Injection with Solvent Venting - Application to Trace Detection of Analytes in Water
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
Nota de aplicación-2012-10
Large Volume Injection with GC/MS Multi Column Switching for Direct Determination of Ethyl Carbamate in Alcoholic Beverages
Nota de aplicación-2012-09
Solid Phase Micro-Extraction (SPME) Coupled with Selectable 1D/2D GC-MS for the Determination of Food Product Flavors
Nota de aplicación-2012-06
Flavor and Fragrance Analysis of Consumer Products - Dynamic Headspace Compared to Some Traditional Analysis Approaches
Nota de aplicación-2012-05 (español)*
Análise SBSE-TD-GC-MS de produtos derivados de água de coco
Nota de aplicación-2012-05
Qualitative Analysis of Coconut Water Products using Stir Bar Sorptive Extraction Combined with Thermal Desorption-GC/MS
Nota de aplicación-2012-02
Determining Phenolic Compounds in Whisky using Direct Large Volume Injection and Stir Bar Sorptive Extraction
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
Nota de aplicación-2011-03
Using Three Types of Twister Phases for Stir Bar Sorptive Extraction of Whisky, Wine and Fruit Juice
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
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
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
Nota de aplicación-2009-08
Fragrance Profiling of Consumer Products using a Fully Automated Dynamic Headspace System
Nota de aplicación-2008-04
Automated Dynamic Headspace Sampling of Aqueous Samples Using Replaceable Adsorbent Traps
Nota de aplicación-2008-03
Determination of Aldehydes and Ketones in Oily Matrices using a Novel Dynamic Headspace Sampler Coupled to GC/MS
Nota de aplicación-2007-02
Automated Solid Phase Microextraction using the GERSTEL MPS Prepstation and MAESTRO Software
Nota de aplicación-2007-01
Automated Dynamic Headspace Sampling using Replaceable Sorbent Traps
Nota de aplicación-2006-10
Evaluation of PDMS-Based Extraction Techniques and GC-TOFMS for the Analysis of Off-flavor Chemicals in Beer
Nota de aplicación-2006-08 (español)*
Screening rápido de compuestos saporíferos de manzana
Nota de aplicación-2006-08
Fast Screening of Apple Flavor Compounds using SPME in Combination with Fast Capillary GC-MS using a Modular Accelerated Column Heater (MACH) and Quadrupole Mass Spectrometric Detector (qMSD) 
Nota de aplicación-2006-04
Elimination of Non-Volatile Sample Matrix Components After GC Injection using a Thermal Desorber and Microvial Inserts 
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
Nota de aplicación-2005-02
Multidimensional GC Analysis of Complex Samples
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
Nota de aplicación-2003-04
Fast Analysis of Beverages Using a Mass Spectral Based Chemical Sensor
Nota de aplicación-2003-02Wine Discrimination using a Mass Spectral Based Chemical Sensor
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
Nota de aplicación-2002-10
Detection of Spoilage Markers in Food Products using a Mass-Spectrometry Based Chemical Sensor
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
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
Nota de aplicación-2002-07
Classification of Food and Flavor: Samples using a Chemical Sensor
Nota de aplicación-2002-05
Characterization of a Mass Spectrometer based Electronic Nose for Routine Quality Control Measurements of Flavors
Nota de aplicación-2002-02
Discrimination of Soft Drinks using a Chemical Sensor and Principal Component Analysis
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
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.
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
Nota de aplicación-2001-03
Elimination of polar matrix components prior to GC analysis using stir bar sorptive extraction (SBSE)
Nota de aplicación-2001-02
Stir bar sorptive extraction: enhancing selectivity of the PDMS phase
Nota de aplicación-2001-01
Quantitative determination of trace analytes in solid materials by thermal desorption GC
Nota de aplicación-2000-09
Flavor Profiling of Olive Oils using TDS
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
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
Nota de aplicación-2000-04
Flavor Profiling of Beverages by Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MS/PFPD
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
Nota de aplicación-2000-01
A Novel Extraction Technique for Aqueous Samples: Stir Bar Sorptive Extraction