Headspace Sorptive Extraction of Volatile Compounds in Vinegars
Researchers from the Universidad de Sevilla (Spain) used gas chromatography-mass spectrometry with headspace sorptive extraction-thermal desorption to analyze volatile compounds in wine vinegars.
Researchers from the Universidad de Sevilla (Spain) used gas chromatography-mass spectrometry with headspace sorptive extraction-thermal desorption to analyze volatile compounds in wine vinegars. Quantification of the aroma compounds is difficult because of matrix complexity and low analyte concentrations. The researchers successfully validated the method and obtained low detection and quantification limits. The method reportedly allowed the researchers to determine 53 compounds in various wine vinegars, some for the first time.
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).
