To ensure an efficient, reliable, and sensitive determination of all corkiness-related off-flavour compounds in wine samples, the DLR Mosel in Germany has successfully turned to GC-MS combined with stir-bar sorptive extraction.
This article considers the use of polysaccharides in food formulation and examines how the data from SEC analysis provides essential supporting information.
Investigate how off-flavour GC beer analysis with flame ionization, electron capture, and pulse flame photometric detection provides standardized, easy-to-use, and rapid analysis for global beer quality control.
Visit CHROMacademy.com our new e-learning site dedicated to the analytical chemistry community.
Need innovative ideas or methods that are tried and true? Visit industrymatter.com for a collection of analyzed, valuable information that's worth a read.
14 January 2014
