Raw Material Screening with GC-MS: Flavor Analysis of Malted Grain from Hot Steeped Malt

A - 066 Analytical Characterization of Hot Steeped Malt Flavor and Fragrance Volatiles by GC-MS Elizabeth Humston-Fulmer and Joe Binkley LECO Corporation, Saint Joseph, MI USA Introduction Malted barley, one of the main brewing ingredients, provides complex carbohydrates and sugars…

Application Note ® EMPOWERING RESULTS Instrument: Pegasus BT 4D GC, GC×GC, and TOFMS for Characterization and Roast Level Differentiation of Coffee LECO Corporation; Saint Joseph, Michigan USA Key Words: GC-MS, GC×GC-MS, GC×GC-TOFMS, Pegasus BT 4D, HS-SPME, Coffee, Sample Differentiation Introduction…

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…

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,…