Analysis of VOCs in Foodstuffs Using TD–GC–TOF MS

Watch this exclusive video to see how Dr Carsten Müller, from Cardiff University, UK, profiles volatile organic compounds in the headspace of packaged food in order to determine shelf-life.

The development of thermal desorption, GC–MS and time-of-flight instrumentation as a single unit has given access to remote sampling, as well as repeat measurements of biologically active compounds.

This research is in collaboration Dr Hilary Rogers as part of the European QUAFETY project.