Alcoholic and non-alcoholic beverages are enjoyed by millions of people around the globe. The aroma and flavor profiles of each product are unique…

Standard (SBSE) and Solvent-Assisted (SA-SBSE) Stir Bar Sorptive Extraction were both applied for profiling of flavor compounds in a matrix-heavy…

Well known for their characteristic fl avor and fragrance characteristics, terpenes are contained in the derived essential oils of cannabis.…

Headspace gas chromatography (HS-GC) is frequently used for the analysis of aroma compounds in food due to its practical advantages of simplicity…

Aroma Offi ce 2D (Gerstel K.K.) is an integrated software approach for simultaneous processing of both retention index (RI) and mass spectral (MS…

This application note describes the direct thermal desorption of desirable and undesirable aroma compounds from edible oils. The oil sample is…

Identification of important trace components in complex samples like fragrances, natural products, polymers or food products can be challenging.…

The ability to perform accurate qualitative and quantitative analysis of perfumes or flavored products is essential to the flavor and fragrance…

This study shows the analysis of several commercially available coconut water products using a GC/MS system equipped with a versatile autosampler…

In this study, a method was developed for quantitative determination of seven phenolic compounds in scotch whisky. Two different whisky brands…