Scientists from Sezione di Tecnologie Alimetari (Firenze, Italy) and the University of California, Davis (Davis, California) analyzed grape aroma compounds in Cabernet Sauvignon grapes using headspace solid-phase microextraction (SPME) with gas chromatography?mass spectrometry (GC?MS).
Scientists from Sezione di Tecnologie Alimetari (Firenze, Italy) and the University of California, Davis (Davis, California) analyzed grape aroma compounds in Cabernet Sauvignon grapes using headspace solid-phase microextraction (SPME) with gas chromatography–mass spectrometry (GC–MS). The research was conducted in an effort to better understand the contribution of vineyard practices and winemaking processes to the composition of the volatile compounds in wine. They evaluated SPME fiber type, extraction time and temperature, and dilution solvent as well as GC–MS conditions to optimize the analysis method. They monitored 27 flavor compounds and profiled the free volatile components in the grapes at various maturity levels and identified 10 of the compounds in the corresponding wines.
Study Explores Thin-Film Extraction of Biogenic Amines via HPLC-MS/MS
March 27th 2025Scientists from Tabriz University and the University of Tabriz explored cellulose acetate-UiO-66-COOH as an affordable coating sorbent for thin film extraction of biogenic amines from cheese and alcohol-free beverages using HPLC-MS/MS.
Multi-Step Preparative LC–MS Workflow for Peptide Purification
March 21st 2025This article introduces a multi-step preparative purification workflow for synthetic peptides using liquid chromatography–mass spectrometry (LC–MS). The process involves optimizing separation conditions, scaling-up, fractionating, and confirming purity and recovery, using a single LC–MS system. High purity and recovery rates for synthetic peptides such as parathormone (PTH) are achieved. The method allows efficient purification and accurate confirmation of peptide synthesis and is suitable for handling complex preparative purification tasks.