New Webinar on TD–GC–TOF MS in the food industry
Monday, 6 January 2014 at 1:38:PM
On 11 December 2013, Laura McGregor (in conjunction with Separation Science) presented a webinar on state-of-the-art techniques for maximising the benefit from TD–GC–TOF MS systems for odour and fragrance analysis.
The presentation focused on thermal desorption (TD), coupled with GC and TOF MS, applied to the food and beverage area, for routine analysis of flavours and odours, such as the aroma profiling of cheese and the identification of off-odours from strawberries. Particular topics covered by Laura were the application of ‘High/Low’ analysis and methods for secure re-collection of samples.
In addition, Laura previewed Markes’ revolutionary variable-energy electron ionisation technology for GC–MS, with no loss of sensitivity, due for commercial launch at the HTC-13 conference in Belgium at the end of January 2014.
The webinar can be accessed here.