Stir Bar Sorptive Extraction (SBSE) coupled with gas chromatography-mass spectrometry and olfactory detection (GC-MS/O) allows for separation and…

Food products are routinely monitored for quality, authenticity, and safety. Analysis of food products may also be necessary due to off flavor or…

Alcoholic and non-alcoholic beverages are enjoyed by millions of people around the globe. The aroma and flavor profiles of each product are unique…

Standard (SBSE) and Solvent-Assisted (SA-SBSE) Stir Bar Sorptive Extraction were both applied for profiling of flavor compounds in a matrix-heavy…

Headspace gas chromatography (HS-GC) is frequently used for the analysis of aroma compounds in food due to its practical advantages of simplicity…

Aroma Offi ce 2D (Gerstel K.K.) is an integrated software approach for simultaneous processing of both retention index (RI) and mass spectral (MS…

This study shows the analysis of several commercially available coconut water products using a GC/MS system equipped with a versatile autosampler…

In this study, a method was developed for quantitative determination of seven phenolic compounds in scotch whisky. Two different whisky brands…

Direct injection for gas chromatographic profiling of alcoholic beverages is usually preferable, but where spirits and liquors contain appreciable…

Static (equilibrium) headspace sampling is commonly used for GC determination of volatiles in solid and liquid samples. Since this technique…