Food and Drink

High-throughput characterisation of fatty acids using GCxGC–FID for reliable nutritional labelling of food

Applying one-step microwave-assisted extraction and derivatisation to fatty acid methyl esters prior to enhanced separation by flow-modulated GCxGC–FID for faster, greener and more reliable nutritional labelling of food.

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Evaluating the effect of storage and packaging on the volatile composition of soft drinks

Immersive sorptive extraction coupled with comprehensive two-dimensional gas chromatography and BenchTOF2™ time-of-flight mass spectrometry (GC×GC–TOF MS) was used to identify potential migrants from food and beverage packaging.

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Untargeted comparison of soft drink brands using immersive sorptive extraction, GCxGC–TOF MS and chemometrics

Immersive sorptive extraction coupled with comprehensive two-dimensional gas chromatography and BenchTOF2™ time-of-flight mass spectrometry (GCxGC—TOF MS) was used to compare flavour profiles from popular brand soft drinks with those of imitation products.

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Monitoring disinfection by-products in water using thin-film SPME coupled with GCxGC and BenchTOF MS

Thin-film solid-phase microextraction (TF-SPME) with comprehensive two-dimensional gas chromatography and BenchTOF™ time-of-flight mass spectrometry (GCxGC–TOF MS) provides efficient non-target screening of organic pollutants in water.

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Comparison of liquid smoke flavourings using GCxGC with BenchTOF2 and Tandem Ionisation

GCxGC coupled with high-performance BenchTOF2™ mass spectrometry and powerful software tools can provide comprehensive non-target screening of liquid smoke composition, to improve quality control procedures and to accelerate the development of new flavourings.

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Investigating the quality of Darjeeling teas using comprehensive VOC fingerprints

This study demonstrates the use of immersive sorptive extraction and GC×GC–TOF MS to determine the characteristic flavour compounds in Darjeeling teas. Comparative analysis of different tea types and grades will be shown using streamlined workflows to improve quality assessment.

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Reverse-engineering the aroma of plant-based meat substitutes

This study describes the use of headspace sorptive extraction with GC×GC–TOF MS to compare the volatile profiles of ground meat and plant-based substitutes.

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Evaluation of fruit quality using GC–TOF MS and innovative chemometrics

This study demonstrates the use of ChromCompare+ software to identify significant differences among fruit cultivars using innovative, automated workflows.

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Automated aroma profiling of wine using sorptive extraction with GCxGC–TOF MS/SCD

This study demonstrates the use of headspace sorptive extraction coupled with GCxGC–TOF MS/SCD to provide comprehensive information on wine aroma and odour taints on a single, fully-automated, cryogen-free platform.

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Aroma profiling of hops and beer using high-capacity sorptive extraction with GCxGC–FID/TOF MS/SCD

This study demonstrates the use of a multi-hyphenated analytical system to provide flexible yet comprehensive aroma profiling of hops and beer, as well as detection of trace odour taints, on a single, fully‑automated platform.

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Comparison of aroma compounds in whisky by SPME–GCxGC–TOF MS/FID

This study demonstrates the high performance of a flow-modulated GCxGC–TOF MS system, coupled with sample preparation by solid-phase micro-extraction (SPME), for the separation and identification of trace volatiles in three brands of whisky.

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Rapid aroma-profiling of cookies by dynamic headspace sampling and TD–GC–TOF MS

This study shows the value of dynamic headspace sampling and thermal desorption–GC–TOF MS analysis to rapidly profile volatile compounds released from flavoured cookies, and avoid the problems typically encountered when using solvent-extraction methods.

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Comprehensive analysis of coffee bean extracts by GCxGC–TOF MS

This study shows that GCxGC with time-of-flight mass spectrometry provides a high-performance solution for screening complex coffee bean extracts for key aroma compounds.

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Flavour profiling of milk using high‑capacity sorptive extraction and TD–GCxGC–TOF MS/FID

This study demonstrates the high performance of PDMS sorptive extraction probes, coupled with thermal desorption pre‑concentration and flow-modulated GCxGC–TOF MS/FID analysis, for the separation and identification of flavour compounds in milk.

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Aroma profiling of pet food using high-capacity sorptive extraction and TD–GCxGC–TOF MS

This study demonstrates the use of high-capacity sorptive extraction, with analysis by TD–GCxGC–TOF MS, for the aroma profiling of meat-based cat food, including the reliable detection of trace off-odour components.

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Reliable speciation of fatty acid methyl esters (FAMEs)

This study demonstrates the use of flow-modulated GC×GC to analyse a FAME standard and FAMEs from a butter extract, with simultaneous detection by TOF MS and FID for improved speciation. Tandem Ionisation is used to add an additional level of confidence for compounds exhibiting weak molecular ions and/or similar spectra at 70 eV.

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