Characterization of Adulterated Olive Oils in Cases of Food Fraud by Comprehensive Two-Dimensional Gas Chromatography with Time-of-Flight Mass Spectrometry (GC×GC-TOFMS)

Characterization of Food Products by GC×GC-TOFMS and GC-High Resolution TOFMS: A Food “omics” Approach Elizabeth M. Humston-Fulmer, Jeff Patrick, Joe Binkley, and David Alonso | LECO Corporation, St. Joseph, MI USA Beer Aroma Profile Edible Oil Characterization Sample-Distinguishing Analytes Gas…

CASE STUDY 73322 Fighting food fraud – a unique approach to tackle extra virgin olive oil adulteration Virgin and extra virgin olive oils are adulterated with cheaper vegetable oils and lower grade olive oils due to the high demand and…

Differential Analysis of Olive Oils with ® ® Pegasus GC-HRT and ChromaTOF-HRT Reference Feature LECO Corporation; Saint Joseph, Michigan USA 1. Introduction Characterization of food products, including differential analysis, is important in the food industry for quality control, brand awareness,…

MALDI-TOF Mass Spectrometry Analysis Application News MALDI-8030 Extra-virgin olive oil authentication: triacylglycerol profiling and machine learning using the Shimadzu MALDI-8020/MALDI-8030 and eMSTAT Solution™ S. Salivo (KRATOS ANALYTICAL LTD.) User Benefits  Minimal sample preparation which does not require labor-intensive procedures…