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Application Notes – Food & Fragrance


Application Note 052: The use of TD–GC in flavour and fragrance profiling
This Application Note provides an overview of thermal desorption (TD)–GC methods for the analysis of the flavour and fragrance profiles of natural materials and consumer products. Included are discussion of direct desorption of small samples, and introduction of headspace directly into the focusing trap of the thermal desorber.
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Application Note 095: Food decomposition analysis using the Micro-Chamber/Thermal Extractor and TD–GC–MS
This Application Note investigates decomposition of three types of bacon, with sampling using Markes’ Micro-Chamber/Thermal Extractor and analysis by thermal desorption (TD)–GC–MS. The ability to quantitatively retain compounds over a wide volatility range is emphasised, along with the ease of sample preparation.
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Application Note 098: Analysis of a ‘betel-nut’ stimulant by direct thermal desorption with TD–GC–MS
This Application Note describes the determination of the complex VOC profile of an Indian stimulant known as ‘betel-nut’ or ‘paan’ by direct desorption of one of its component materials, followed by analysis using thermal desorption–gas chromatography–mass spectrometry (TD–GC–MS). Also demonstrated is the ability to re-collect split samples using Markes’ TD100 thermal desorber.
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Application Note 100: Comprehensive analysis of aroma compounds released from incense sticks using TD–GC–MS
This Application Note describes the thermal desorption (TD)–GC–MS analysis of VOCs released from incense sticks (agarbatti). Three sampling methods are compared – a Micro-Chamber/Thermal Extractor™ for comprehensive analysis, pumped in-room sampling, and an Easy-VOC™ grab-sampler for robust sampling in challenging environments. In all three cases, Markes’ UNITY™ thermal desorber is demonstrated to be compatible with the key odour components of incense formulations.
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Application Note 101: Rapid aroma profiling of cheese using dynamic headspace sampling and TD–GC–MS
This Application Note describes the benefits of using Markes’ Micro-Chamber/Thermal Extractor in conjunction with thermal desorption (TD) and GC–MS to analyse the aroma profiles of cheese. Various cheeses are examined and compared, and it is demonstrated how this ‘multi-hyphenated’ technique allows rapid yet powerful assessment of the VOCs released.
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Application Note 104: Rapid and sensitive aroma profiling of strawberries using dynamic headspace sampling and TD–GC–MS
This Application Note describes the fast and highly sensitive detection of trace-level aroma compounds in the headspace gas above fresh strawberries. Sampling is carried out using an easy-to-use microchamber system, with analysis by thermal desorption (TD)–GC–MS. The use of compound identification software further speeds up the process of aroma-profiling.
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Application Note 105: Near-real-time profiling of fragrance components and potential allergens from air fresheners using TD–GC–MS
Near-real-time profiling of fragrance components and potential allergens released from an air freshener using TD–GC–TOF MS
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Application Note 107: A simple sampling technique for the TD–GC–MS analysis of VOCs released from packaged meat
This Application Note describes the use of an easy-to-use grab-sampler for the rapid collection of volatile compounds in the headspace surrounding packaged meat. Analytes are collected directly onto sorbent tubes for analysis by thermal desorption (TD)–GC–MS. This approach offers particular advantages in terms of sensitivity enhancement and water management.
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Application Note 111: The benefits of direct desorption and sample re-collection for the aroma profiling of peppermint tea by TD–GC–MS
This Application Note describes the determination of volatile organic components in peppermint tea using direct thermal desorption/extraction, followed by pre-concentration and GC–MS analysis. In addition to circumventing the need for sample preparation, the ability of Markes’ TD-100 thermal desorber to automatically re-collect vapour samples onto a sorbent-packed tube makes it possible to repeat the analysis under the same or different conditions. In this case, re-collection was used to analyse the sample by mass spectrometry, first using electron ionisation (EI) and then using positive chemical ionisation (PCI).
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Application Note 118: Rapid profiling of VOCs and SVOCs in e-cigarette vapours for regulatory compliance and quality control
This Application Note describes a simple, quick TD-based approach for the sampling and analysis of target compounds (such as nicotine, impurities and flavour compounds) in vapours from flavoured e-cigarettes. Used in conjunction with GC–MS analysis, the result is a versatile screening method for tackling the challenge of regulatory compliance and quality control in this rapidly expanding industry.
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Application Note 120: Flavour profiling of milk using HiSorb sorptive extraction and TD–GC–MS
This study shows that the wide range of volatile and semi-volatile organic compounds (VOCs and SVOCs) giving rise to the flavour of milk can be identified by high-capacity sorptive extraction using PDMS probes, with analysis by thermal desorption–gas chromatography–mass spectrometry (TD–GC–MS).
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Application Note 122: Flavour profiling of filter coffee using HiSorb sorptive extraction and TD–GC–MS
This study shows that the wide range of volatile and semi-volatile organic compounds (VOCs and SVOCs) giving rise to the flavour of coffee can be identified by high-capacity sorptive extraction using PDMS probes, with analysis by thermal desorption–gas chromatography–mass spectrometry (TD–GC–MS).
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Application Note 123: Flavour profiling of herbal infusions using HiSorb sorptive extraction and TD–GC–MS
This study compares the flavour profiles of five herbal infusions, obtained by high-capacity sorptive extraction using PDMS probes, with analysis by thermal desorption–gas chromatography–mass spectrometry (TD–GC–MS). The ability of the system to sample analytes from a range of chemical classes and volatilities is demonstrated.
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Application Note 124: Flavour profiling of alcoholic spirits using HiSorb sorptive extraction and TD–GC–MS
This study shows that volatile and semi-volatile organic compounds (VOCs and SVOCs) at high and low levels in whisky and gin can be identified by high-capacity sorptive extraction using PDMS probes, with analysis by thermal desorption–gas chromatography–mass spectrometry (TD–GC–MS).
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Application Note 125: Flavour profiling of premium teas using HiSorb sorptive extraction and TD–GC–MS
This study compares the flavour profiles of three premium teas, obtained by high-capacity sorptive extraction using PDMS probes, with analysis by thermal desorption–gas chromatography–mass spectrometry (TD–GC–MS). The ability of the system to sample analytes from a range of chemical classes and volatilities is demonstrated.
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UK
UK
Markes International Ltd
Gwaun Elai Medi-Science Campus
Llantrisant
RCT
CF72 8XL, UK
Tel: +44 (0)1443 230935
USA (East)
USA (East)
Markes International, Inc
11126-D Kenwood Road
Cincinnati
Ohio 45242
USA
Tel: 866-483-5684 (toll-free)
USA (West)
USA (West)
Markes International, Inc
2355 Gold Meadow Way
Gold River
California 95670
USA
Tel: 866-483-5684 (toll-free)
Germany
Germany
Markes International GmbH
Schleussnerstrasse 42
D-63263 Neu-Isenburg
Frankfurt
Germany
Tel: +49 (0)6102 8825569
Part of Schauenburg International
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