Determination of 5 odorous compounds in water by GC-MS/MS using purge-and-trap technique

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…

Application Note 032 Analysis of Sulfur Compounds Using On-line and Off‑line TD–GC Application Note Abstract This application note shows how Markes’ TD technology is compatible with trace‑level sulfur compounds, both in standard mixes and in real-life samples. Introduction Sulfur compounds…

AppNote 1/2011 Determination of 2-Methylisoborneol, Geosmin and 2,4,6-Trichloroanisole in Drinking Water by Dynamic Headspace Coupled to Selectable 1D/2D GC-MS with Simultaneous Olfactory Detection Nobuo Ochiai, Kikuo Sasamoto GERSTEL K.K., 2-13-18 Nakane, Meguro-ku, Tokyo, 152-0031 Japan Andreas Hoffmann Gerstel GmbH &…

Low-Level Analysis of Sulfur Compounds in Beer by Purge and Trap Technical Overview Introduction Experimental Low levels of sulfur compounds in beer are known to have drastic effects on flavor and aroma. Levels as low as 0.1 ng/mL for compounds…