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Characterization of Citronella Essential Oil
Application Notes // Citronella Essential Oil Pegasus BT4D (-611)
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Chocolate Aroma
A complete workflow to determine chocolate aroma profiles is explored.
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Improved Characterization and Differentiation of Perfume Samples with GCxGC
Gas chromatography (GC) is an important tool to separate individual analytes in a complex sample. Coupling GC with time-of-flight mass spectrometry (TOFMS) allows for identification and quantification of the separated analytes.
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Essential Oil Characterization with GC-MS and Retention Index Determinations
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Raw Material Screening with GC-MS: Flavor Analysis of Malted Grain from Hot Steeped Malt
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Discovery of Sulfur-Containing Compounds in Broccoli with GC-TOFMS
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Comparison of Aroma and Flavor Profiles of Strawberry-Flavored Candy and Fresh Strawberries
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Characterization of Fruit Tea Beverages with the Pegasus BT
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Determination of Nitrogen and Protein in Cheese (FP828)
Protein is one of the most significant nutrients in cheeses. Accurate and precise determination of proteins helps to characterize nutritional and determine economic value.
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Statistical Differentiation of Baijiu Spirits using SPME-GCxGC-TOFMS and ChromaTOF Tile
Baijiu is a distilled spirit considered China's national liquor. SPME-GCxGC-TOFMS can help analyze samples through the complex distilling process to ensure quality manufacturing.
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Determination of Nitrogen and Protein in Cheese (FP928)
Protein is one of the most significant nutrients in cheeses. Accurate and precise determination of proteins helps to characterize nutritional and determine economic value.
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Nitrogen and Protein in Whey and Powdered Dairy Products – FP828
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Pairing Olfactory Detection with GC-MS to Clarify Identification of Isomers
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Characterization and Comparison of Whiskey Aroma Profiles with GC-TOFMS and ChromaTOF Sync
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Comprehensive Evaluation of Scotch Whisky Aroma Profiles Using SPME-GCxGC-TOFMS
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Baijiu Spirits ChromaTOF Sync Pegasus BT
Application Notes // Baijiu Spirits ChromaTOF Sync Pegasus BT -659
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Sulfur Carbon in Flour and Plant Tissue using SC832
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Nitrogen and Protein in Flour using FP828
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Nitrogen and Protein in Flour using FP928
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Nitrogen and Protein in Meat using FP928
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