Characterization of Odorous Compounds in Recycled Materials

Sniff smarter: Empowering GC–O with trap-based enrichment and GC×GC for advanced aroma profiling Dr Lina Mikaliunaite Global Food, Flavour and Fragrance Sector Manager Who are we? Our history in separation technologies Launch of Tandem Ionisation …and ChromSpace GC×GC software 2008…

OlfactoryDetectionPort ODP Olfactory detection synchronized with GC/MS analysis Accurate presentation across a wide volatility range Voice-to-text descriptors with time and intensity annotation Ergonomic operation with flexible positioning and humidified make-up gas Sniff and trap technique for further analysis of unknowns…

C146-E463 Technical Report Profiling Volatile Compounds from Culture Supernatants of Periodontal Bacteria Using “MonoTrap” and GC/MS/O Moyu Taniguchi1, Asuka Mori2, Masae Kubota3, Atsuo Amano3, Eiichiro Fukusaki1, 2, 4 A b s tra c t: Volatile compounds produced by periodontal bacteria…

Stir Bar Sorptive Extraction: A New Way to Extract Off-Flavor Compounds in the Aquatic Environment Application Food and Flavors Authors D. Benanou, F. Acobas and M.R. De Roubin Anjou Recherche, Analytical Research Department 1 place de Turenne 94417 Saint-Maurice France…