Market Profile: GC‒MS
Gas chromatography?mass spectrometry (GC?MS) combines a gas chromatographic front-end separation with a mass spectrometer. For the most part, the gas chromatographs and mass spectrometers used are modular in design and relatively easily separable. GC?MS is the most widespread tandem technique in the analytical instrumentation industry, which are employed across many different industries, particularly for environmental, chemical and toxicological applications.
Gas chromatography–mass spectrometry (GC–MS) combines a gas chromatographic front-end separation with a mass spectrometer. For the most part, the gas chromatographs and mass spectrometers used are modular in design and relatively easily separable. GC–MS is the most widespread tandem technique in the analytical instrumentation industry, which are employed across many different industries, particularly for environmental, chemical and toxicological applications.
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).
Pharmaceutical excipients, such as polyethylene glycol-based polymers, must be tested for the presence of ethylene oxide (EtO) and 1,4-dioxane as part of a safety assessment, according to USP Chapter <228>.
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.
