Identification and Quantification of Impurities in Wines by GC/MS

Analysis of Trichloroanisole in Wine and Cork using a Purge and Trap Multimatrix Autosampler Application Note Abstract Due to its low odor threshold, 2,4,6-trichloroanisole (TCA), the compound responsible for “cork taint”, requires extremely sensitive analysis. TCA is a fungal metabolite…

Comparison of Mold Odor Analysis in Water by Purge and Trap (PTC) and Solid-Phase Microextraction (SPME) Application Note Abstract Taste and odor are important to consumers when it comes to drinking water. Two compounds that are responsible for many taste…

Chromatography Technical Note No AS152 Optimisation and validation of an ITSP method for the determination of Taste and Odour compounds in water Camilla Liscio, Anatune Ltd. Girton, Cambridgeshire (UK). Richard Davis, Anatune Ltd. Girton, Cambridgeshire (UK). Instrumentation Introduction Preliminary work…

Mold Odor Analysis Using a Purge and Trap Multimatrix Autosampler Application Note Abstract Taste and odor are widely associated with drinking water quality. Musty odors, caused by compounds such as geosmin and 2-methylisoborneol (MIB), may lead consumers to believe their…