Qualitative Rum Profiles using Thermal Desorption with the Monotrap

C146-E407 Technical Report GC/MS Flavor Analysis of Foods and Beverages Under Consumption Conditions Yoshito Kawakita1, Yuki Sakamoto1 A b s tra c t: To identify differences in flavor of commercially marketed alcoholic beverages, we collected fragrance components under the same…

Poster Reprint ASMS 2021 Poster number FP187 Comparing Volatile Compounds Among Brands of Argentinian Yerba Mate (Ilex paraguariensis) Using High-resolution GC/ Q-TOF Sofia Nieto, Melissa Churley Agilent Technologies, Santa Clara, CA Introduction Yerba mate, a traditional South American herbal tea…

Sorbent Pens™ For Next Generation Headspace Analysis Featured Chromatograms Abundance 15 2e+08 1.8e+08 1.6e+08 1.4e+08 1.2e+08 1e+08 13 6 2 8e+07 6e+07 8 5 4e+07 4 11 14 3 2e+07 Time--> 7 1 0 10.00 12.00 14.00 16.00 9 10…

AppNote 4/2000 Flavor Profiling of Beverages by Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MS/PFPD Andreas Hoffmann, Arnd Heiden Gerstel GmbH & Co. KG, Eberhard-Gerstel-Platz 1, D-45473 Mülheim an der Ruhr, Germany Edward Pfannkoch Gerstel, Inc., 701 Digital Drive,…