Chiral Analysis of Flavours and Fragrances: Design of a FID/MS Splitting for MS Detection in The First and Second Dimension of a Multidimensional GC–MS System
Design of a FID/MS Splitting for MS Detection in The First and Second Dimension of a Multidimensional GC–MS System
Food, flavour and fragrance products are known to be complex mixtures. Analyses of these products are performed to determine their composition, control their quality and to identify adulterations or product counterfeiting. In this respect, proper characterizations of the enantiomeric composition can provide information on the genuineness, geographic origin, biogenesis and quality of the product.
Analytical Challenges in Measuring Migration from Food Contact Materials
November 2nd 2015Food contact materials contain low molecular weight additives and processing aids which can migrate into foods leading to trace levels of contamination. Food safety is ensured through regulations, comprising compositional controls and migration limits, which present a significant analytical challenge to the food industry to ensure compliance and demonstrate due diligence. Of the various analytical approaches, LC-MS/MS has proved to be an essential tool in monitoring migration of target compounds into foods, and more sophisticated approaches such as LC-high resolution MS (Orbitrap) are being increasingly used for untargeted analysis to monitor non-intentionally added substances. This podcast will provide an overview to this area, illustrated with various applications showing current approaches being employed.
RAFA 2024 Highlights: Contemporary Food Contamination Analysis Using Chromatography
November 18th 2024A series of lectures focusing on emerging analytical techniques used to analyse food contamination took place on Wednesday 6 November 2024 at RAFA 2024 in Prague, Czech Republic. The session included new approaches for analysing per- and polyfluoroalkyl substances (PFAS), polychlorinated alkanes (PCAS), Mineral Oil Hydrocarbons (MOH), and short- and medium-chain chlorinated paraffins (SCCPs and MCCPs).
Profiling Volatile Organic Compounds in Whisky with GC×GC–MS
November 1st 2024Researchers from Austria, Greece, and Italy conducted a study to analyze volatile organic compounds (VOCs) present in Irish and Scotch whiskys using solid-phase microextraction (SPME) Arrow with comprehensive two-dimensional gas chromatography coupled to mass spectrometry (GC×GC–MS) to examine the organoleptic characteristics that influence the taste of spirits.
Detangling the Complex Web of GC × GC Method Development to Support New Users
November 1st 2024In this article, the authors describe a simple workflow to develop a GC×GC method for a specific sample upon initial use, with the aim of decreasing the time to accomplish functional workflows for new users.
