AGILENT GC COLUMNS FOR EFFICIENCIES IN CUSTOMIZED CORK ANALYSIS SOLUTION

Application Note Determination of 2,4,6 Trichloroanisole in cork and wine with HS-SPME/GCMS - standard - fast Cork stoppers used for wine bottles can effect the taste of the wine. The main contaminant is the well known 2,4,6-Trichloroanisole. This is an…

Using HS-SPME and GC/Triple Quadrupole MS for High Throughput Analysis of Haloanisoles in Wines at Sub-ng/L Levels Application Note Food Authors Abstract Anna K. Hjelmeland, Thomas S. Collins, Haloanisole contamination causes cork taint, a musty off-aroma, in affected wines. Alyson…

Solid Phase Micro Extraction of Flavor Compounds in Beer ANNE JUREK Low Level Detection of Trichloroanisole in Red Wine Application Note Food/Flavor Author Abstract Anne Jurek Applications Chemist EST Analytical Cincinnati, OH Trichloroanisole (TCA) has an extremely low odor threshold.…

Application Note Food Testing & Agriculture SPME-GC/MS of 2,4,6-Trichloroanisole using an Agilent DVB/PDMS SPME Fiber Author Jessica Westland Agilent Technologies Inc. Abstract Cork taint is an off-flavor problem in wine, mainly due to the presence of 2,4,6-trichloroanisole (TCA) in the…