Analysis of Alcohols (1)

4.12 Analysis of Beverage Odors (1) - GCMS •Explanation 2,4,6-trichloroanisole (2,4,6-TCA), a cause of musty odor, is contained in wood and paper-manufactured packing materials, and its transfer to food products and drinking water may cause problem. The perceptual threshold value…

Aromas and Odors 4.11 Analysis of Strawberry Fragrances - GCMS •Explanation Strawberry fragrance components consist of fatty acid methyl esters from C2 to C6. Old and new varieties of marketed strawberries were compared and the correlation between type and fragrance…

AppNote 3/2010 Automated Static and Dynamic Headspace Analysis with GC-MS for Determination of Abundant and Trace Flavour Compounds in Alcoholic Beverages Containing Dry Extract Kevin Mac Namara, Frank McGuigan Irish Distillers-Pernod Ricard, Midleton Distillery, Midleton, Cork, Ireland Andreas Hoffmann Gerstel…

AppNote 4/2008 Automated Dynamic Headspace Sampling of Aqueous Samples Using Replaceable Adsorbent Traps John R. Stuff, Jacqueline A. Whitecavage Gerstel, Inc., 701 Digital Drive, Suite J, Linthicum, MD 21090, USA Andreas Hoffmann Gerstel GmbH & Co. KG, Eberhard-Gerstel-Platz 1, D-45473…