The Column-01-09-2014
Efficient and Sensitive Determination of "Corky" and Other Off-Flavours in Wine
January 9th 2014To ensure an efficient, reliable, and sensitive determination of all corkiness-related off-flavour compounds in wine samples, the DLR Mosel in Germany has successfully turned to GC–MS combined with stir-bar sorptive extraction.
Black Diamond of the Food World
January 9th 2014A study published in the Journal of Proteome Research has uncovered some of the proteins responsible for the characteristic aroma and taste of the black P?rigord truffle (Tuber melanosporum Vittad.), using a combined approach of bioinformatics and proteomic analysis.1
Keeping Beer Tasting Fresh — Batch-to-Batch GC Quality Analysis and Control
January 9th 2014This article investigates the need for objective beer analysis, detailing how off-flavour GC beer analysis with flame ionization, electron capture, and pulse flame photometric detection provides standardized, easy-to-use, and rapid analysis for global beer quality control.
Potent Long-Lived Greenhouse Gas Discovered
January 9th 2014Researchers at the University of Toronto (Toronto, Canada), funded by the Natural Sciences and Engineering Research Council of Canada, have discovered a potential long-lived greenhouse gas, perfluorotributylamine (PFTBA), that could be a contributing factor towards global climate change.1 Published in the journal Geophysical Research Letters, the study performed gas chromatography–mass spectrometry (GC–MS) and spectroscopic techniques to suggest that PFTBA can have a bigger impact on climate than carbon dioxide.
