The Chemical and Enantioselective Analysis of a New Essential Oil Produced by the Native Andean Species Aiouea dubia (Kunth) Mez from Ecuador
Essential oil from Aiouea dubia leaves was analyzed by GC–MS/FID and enantioselective GC. Major terpenes and chiral profiles suggest antibacterial and anti-inflammatory potential for cosmeceutical use.
Canada's Independent Certification Lab Leans on Chromatography - Mass Spectrometry
Canada’s independent certification lab strengthens testing with chromatography-mass spectrometry, ensuring accuracy, reliability, and compliance across industries.
Presentation | Video
Non-targeted analysis of PFAS using two dimensional gas chromatography (Christopher Freye, MDCW 2025)
Christopher Freye (LANL) presents non-targeted PFAS analysis using LC-MS, GC×GC-TOFMS, and HRMS. Novel workflows reveal complex PFAS fingerprints in fluoropolymers and explosives.
Article | Application
News from LabRulezGCMS Library - Week 40, 2025
This week we bring you application notes by Agilent Technologies and EST Analytical, poster by Shimadzu and smart note by Thermo Fisher Scientific!
Article | Science and research
A scalpel that can diagnose? UCT Prague scientists published a new diagnostic tool concept
UCT Prague researchers introduce “Lab-on-a-Scalpel,” a 3D-printed surgical tool with an electrochemical sensor, offering a glimpse into real-time diagnostics during surgery.
Article | Academy
Peak Shape Problems: Sensitivity Loss
Learn how to identify and fix sensitivity loss in GC. Discover key causes, from column contamination to injector leaks, and apply remedies for reliable, accurate results.
Article | Product
Working with User Variables in Clarity Chromatography Software
Step-by-step guide to working with user variables in Clarity. Learn how to set them in methods, analyses, and sequences, and use them in calculations and reports.
Scientific article | Science and research
Synthesis and Identification of 3-Oxazolines in Cocoa
This study identifies novel 3-oxazolines in cocoa and chocolate as potential aroma precursors, providing new insights into chocolate flavor formation and enhancement.