Plant-based proteins are a rapidly growing market with plantbased seafood replacement also seeing significant growth in recent years. The key to the overall food experience is the aroma perceived while consuming the product.

In this study, four immersion extraction techniques using the GERSTEL PDMS Twister® and PDMS/HLB TF-SPME devices were compared for their efficacy in extracting a broad range of flavor compounds in hard seltzer beverages.

Acrylates and methacrylates are two important classes of polymers used in a wide variety of products.

In this study, volatiles were collected from the headspace around plants for subsequent determination by GC/MS. Passive air sampling was performed using Thin Film Solid Phase Microextraction (TF-SPME) devices coated with divinylbenzene/polydimethylsiloxane (DVB/PDMS) as well as with the GERSTEL Twister® coated with PDMS. Active air sampling was performed onto thermal desorption tubes filled with PDMS foam and Tenax® TA, respectively. Violet star petunias, oakleaf hydrangeas, citronella, and lemon thyme plants were used for this study.

MCPD and Glycidol and especially their fatty acid esters are process contaminants that are formed, for example, when edible oils and fats are refi ned.

Acrylamide is a thermal process contaminant formed in foodstuff during heating at temperatures exceeding 120 °C. It is detected especially in French fries, potato chips, bread, and crispbread, as well as in coffee and coffee surrogates. The International Agency for Research on Cancer classifies it as probable human carcinogen and the EU has established indicative values for different foodstuffs.

In the work presented here, the perfluorinated carbonic and sulfonic acids listed in the EU Drinking Water Directive (EU 2020/2184) were determined by an automated method based on solid phase extraction with weak anion exchange sorbent combined with LCMS/MS.

Determination of psychoactive drugs in the context of clinical and forensic toxicology, down to the low ng/mL range from only 250 μL of blood plasma or serum, is described in this work.

Stir Bar Sorptive Extraction (SBSE) and Solvent Assisted Stir Bar Sorptive Extraction (SA-SBSE) are firmly established techniques for extraction of compounds from various matrices, with the latter technique offering significant increased capacity for concentration of hydrophilic/polar compounds. In this application note this difference is explored by applying both SBSE and SA-SBSE to a berry-flavored yogurt followed by GC-MS after liquid desorption of the stir bars.

The global golf ball market was estimated to be over one billion dollars in 2017. It is estimated that each year, over 300 million golf balls are lost in the United States, alone. Golf balls are not recyclable or biodegradable, so if not recovered, the balls are left in waterways and woodlands.