Applikationen nach Märkten/Industrie

Aromen und Dufstoffe

AppNote 205
Direct Thermal Extraction Analysis of Solid and Liquid Samples using the GERSTEL MPS Robotic Sampler, Thermal Desorption Unit (TDU 2) and Cooled Inlet System (CIS)
AppNote 202
Analysis of Food Samples using Thin Film Solid Phase
Microextraction (TF-SPME) and Thermal Desorption
GC/MS
AppNote 201
Automated Determination of Formaldehyde Emissions from E-Liquids by On-Sorbent Derivatization and Thermal Desorption GC/MS
AppNote 200
Analysis of Beverage Samples using Thin Film Solid Phase Microextraction (TF-SPME) and Thermal Desorption GC/MS
AppNote 198
A Combination of Standard (SBSE) and Solvent-Assisted (SA-SBSE) Stir Bar Sorptive Extraction for Comprehensive Analysis of Flavor Compounds in Beverages
AppNote 183
AromaOffi ce: Application of a Novel Linear Retention Indices Database to a Complex Hop Essential Oil
AppNote-2014-05
Air Sampling of Fragrance Compounds using the Automated GERSTEL Gas Sampling System (GSS)
AppNote-2014-03
Analysis of Aroma Compounds in Edible Oils by Direct Thermal Desorption GC/MS using Slitted Microvials
AppNote-2012-15
Large Volume Injection with Solvent Venting - Application to Trace Detection of Analytes in Water
AppNote-2012-12
Comparison of EG-Silicone-SBSE and Derivatization-PDMS-SBSE for the Analysis of Phenolic Compounds and Off-flavors in Water
AppNote-2012-10
Large Volume Injection with GC/MS Multi Column Switching for Direct Determination of Ethyl Carbamate in Alcoholic Beverages
AppNote-2012-09
Solid Phase Micro-Extraction (SPME) Coupled with Selectable 1D/2D GC-MS for the Determination of Food Product Flavors
AppNote-2012-06
Flavor and Fragrance Analysis of Consumer Products - Dynamic Headspace Compared to Some Traditional Analysis Approaches
AppNote-2012-05
Qualitative Analysis of Coconut Water Products using Stir Bar Sorptive Extraction Combined with Thermal Desorption-GC/MS
AppNote-2012-02
Determining Phenolic Compounds in Whisky using Direct Large Volume Injection and Stir Bar Sorptive Extraction
AppNote-2011-08
Qualitative Analysis of a Finished Personal Care Product using the GERSTEL MultiPurpose Sampler MPS configured with Multiple Sample Introduction Techniques
AppNote-2011-03
Using Three Types of Twister Phases for Stir Bar Sorptive Extraction of Whisky, Wine and Fruit Juice
AppNote-2011-01
Determination of 2-Methylisoborneol, Geosmin and 2,4,6-Trichloroanisole in Drinking Water by Dynamic Headspace Coupled to Selectable 1D/2D GC-MS with Simultaneous Olfactory Detection
AppNote-2010-03
Automated Static and Dynamic Headspace Analysis with GC-MS for Determination of Abundant and Trace Flavour Compounds in Alcoholic Beverages Containing Dry Extract
AppNote-2010-02
Determination of Trace Components Using a Selectable 1D/2D GC-MS System based on Capillary Flow Technology and Heart-Cut Fraction Collection
AppNote-2009-08
Fragrance Profiling of Consumer Products using a Fully Automated Dynamic Headspace System
AppNote-2008-04
Automated Dynamic Headspace Sampling of Aqueous Samples Using Replaceable Adsorbent Traps
AppNote-2008-03
Determination of Aldehydes and Ketones in Oily Matrices using a Novel Dynamic Headspace Sampler Coupled to GC/MS
AppNote-2007-02
Automated Solid Phase Microextraction using the GERSTEL MPS Prepstation and MAESTRO Software
AppNote-2007-01
Automated Dynamic Headspace Sampling using Replaceable Sorbent Traps
AppNote-2006-10
Evaluation of PDMS-Based Extraction Techniques and GC-TOFMS for the Analysis of Off-flavor Chemicals in Beer
AppNote-2006_08
Fast Screening of Apple Flavor Compounds using SPME in Combination with Fast Capillary GC-MS using a Modular Accelerated Column Heater (MACH) and Quadrupole Mass Spectrometric Detector (qMSD)
AppNote-2006-04
Elimination of Non-Volatile Sample Matrix Components After GC Injection using a Thermal Desorber and Microvial Inserts 
AppNote-2005-04
A Selectable Single or Multidimensional GC System with Heart-Cut Fraction Collection and Dual Detection for Trace Analysis of Complex Samples
AppNote-2005-02
Multidimensional GC Analysis of Complex Samples
AppNote-2004-01
Use of a Mass Spectral Based Chemical Sensor to Discriminate Food and Beverage Samples: Olive Oils and Wine as Examples
AppNote-2003-04
Fast Analysis of Beverages Using a Mass Spectral Based Chemical Sensor
AppNote-2003-02Wine Discrimination using a Mass Spectral Based Chemical Sensor
AppNote-2002-11
Discrimination of different beer sorts and monitoring the effect of aging by determination of flavor constituents using SPME and a chemical sensor
AppNote-2002-10
Detection of Spoilage Markers in Food Products using a Mass-Spectrometry Based Chemical Sensor
AppNote-2002-09
Comparison of Headspace Sampling and Stir Bar Sorptive Extraction in the Detection of Whiskey Adulteration with a Mass-Spectrometry Based Chemical Sensor
AppNote-2002-08
Comparison of Different Approaches to Rapid Screening of Headspace Samples: Pros and Cons of Using MS-Based Electronic Noses versus Fast Chromatography
AppNote-2002-07
Classification of Food and Flavor: Samples using a Chemical Sensor
AppNote-2002-05
Characterization of a Mass Spectrometer based Electronic Nose for Routine Quality Control Measurements of Flavors
AppNote-2002-02
Discrimination of Soft Drinks using a Chemical Sensor and Principal Component Analysis
AppNote-2001-07
Benefits of using programmed temperature vaporizers (PTV's) Instead of hot split/splitless inlets for measurements of volatiles by headspace and solid phase microextraction (SPME) techniques
AppNote-2001-05
The analysis of bitter and other flavor compounds in beer and wort by stir bar sorptive extraction (SBSE) followed by CGC and HPLC.
AppNote-2001-04
Elucidation of the hoppy aroma in beers by stir bar and headspace sorptive extraction followed by thermal desorption CGC-MSD/PFPD
AppNote-2001-03
Elimination of polar matrix components prior to GC analysis using stir bar sorptive extraction (SBSE)
AppNote-2001-02
Stir bar sorptive extraction: enhancing selectivity of the PDMS phase
AppNote-2001-01
Quantitative determination of trace analytes in solid materials by thermal desorption GC
AppNote-2000-09
Flavor Profiling of Olive Oils using TDS
AppNote-2000-06
Comparison of the Sensitivity of Static Headspace GC, Solid Phase Microextraction, and Direct Thermal Extraction for Analysis of Volatiles in Solid Matrices
AppNote-2000-05
Determination of Flavor and Off Flavor Compounds in Dairy Products using Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MSD/PFPD
AppNote-2000-04
Flavor Profiling of Beverages by Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MS/PFPD
AppNote-2000-03
Corkiness in Wine- Trace Analysis of 2,4,6- Trichloroanisole by Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MS
AppNote-2000-01
A Novel Extraction Technique for Aqueous Samples: Stir Bar Sorptive Extraction