Analysis of aroma compounds in chocolate formulated from cacaos of different geographical origins using SPME Arrow-GC-MS

Application Note Flavor and Fragrance Analysis of Coffee Aroma Components with Agilent PAL3 Autosampler and 7010B GC/TQ Complementary Agilent sampling techniques of static headspace, dynamic headspace ITEX, SPME, and SPME Arrow Authors Yufeng Zhang and Lay Peng Tan Agilent Technologies,…

The Characterization of Flavored Tobacco with GCxGC-TOFMS Elizabeth Humston-Fulmer, David E. Alonso, Jeff Patrick, and Joe Binkley | LECO Corporation, St. Joseph, MI Background The characterization of flavor analytes in complex natural products, such as tobacco, is important. Information on…

Aroma Profiling of Commercial Poi Products in Fresh and Aged States Using Comprehensive Two-Dimensional Gas Chromatography Sarah Foster1, Cynthia Cheung2, Laura Tipton3,4, Jonathan D. Baker3, Kahoalii K. Keahi-Wood3, Katelynn A. Perrault Uptmor1,2 1Nontargeted Separations Laboratory, Chemistry Department, William & Mary…

Flow Modulated GCxGC Coupled to TOFMS for Non-Target Profiling of Food, Flavor, and Fragrance Samples Elizabeth M. Humston-Fulmer, Lorne M. Fell, Joseph E. Binkley| LECO Corporation, Saint Joseph, MI USA GCxGC BENEFITS – INCREASED CHROMATOGRAPHIC RESOLUTION HONEY DIFFERENTIATION PERFUME DIFFERENTIATION…