Generally the analysis of the bitter principles in beer and wort is done by liquid/liquid extraction [1] or C8 SPE extraction followed by HPLC analysis [2]. Unfortunately, there is a lack of reproducibility, a high consumption of organic solvents and only the main compounds i.e. the humulones and iso-humulones, can be monitored by this methodology.…
The benefits of using a Programmed Temperature Vaporizer (PTV) type inlets instead of hot split/splitless (S/SL) inlets for the liquid and headspace (HS) measurements of volatile compounds are shown. We used benzaldehyde as a model compound to show the possibility of oxidation or thermal decomposition of sample compounds in a hot S/SL inlet. Liquid and…
A new technique that uses a chemical sensor coupled with multivariate analysis is evaluated and applied to discriminate soft drinks from different vendors. The headspace volatiles of different cola samples were analyzed using a chemical sensor that uses quadrupole mass-spectrometer technology. Analysis times per sample averaged between 3 to 4 minutes. Soft drink samples were…
The FDA requires that any food-contact materials that may reasonably be expected to migrate into food must conform to existing regulations or be included in a petition proposing a new regulation. Alternatively, a no-migration status can be established by showing the packaging component is not detectable in food with a method with a LOD typically…
The use of stir bar sorptive extraction (SBSE) as a technique to extract volatiles and semivolatiles from polar, especially aqueous matrices, has gained more and more acceptance in several application areas. Thermal desorption, analogous to SPME, has been found to be the most suitable technique to transfer the extracted analytes into an analytical system and…
A mass spectrometry based chemical sensor consisting of a headspace autosampler directly coupled to a quadrupole mass spectrometer was used in three different food and flavor applications; strawberry flavors, whiskeys and soft drinks. This instrument integrates multivariate data analysis in which the mass spectra of the samples are used as fingerprints. Inconsistencies in raw materials…
In recent years there has been a growing demand on fast screening systems for classification of samples using their volatile composition. Typically, these samples can be analyzed by either static headspace or thermal desorption analysis. Several different approaches are possible, but common to many of the systems is that a chemometrics software package is used…
Verification of authenticity is a crucial aspect of food quality control. In particular, alcoholic beverages have been targets of numerous adulteration schemes. Addition of caramel coloring, water and lesser value whiskies to aged straight bourbons will be addressed in the present study. Unadulterated and adulterated bourbons were analyzed using a mass spectrometry based chemical sensor.…
It is known that specific compounds are produced when foods spoil. For example, commonly recognized spoilage markers include dimethyl sulfi de for chicken and eggs, diacetyl for orange juice, and trimethylamine for fish and milk. As the entire headspace of the spoiled food changes it is possible to detect the spoilage degree by measuring the…
A new technique using a chemical sensor (Gerstel, SPME ChemSensor System) consisting of a GC-MS (Agilent 6890-5973N) system with a Solid Phase MicroExtraction (SPME) autosampler (Gerstel, MPS 2) was applied to the analysis of flavor compounds in different beer sorts. The flavor compounds were extracted by SPME and analyzed with the GC-MS. The obtained GC-MS…
The aim of this study was to explore the feasibility of chemical sensor technology for the classification of coffees from different origins. As opposed to the SDEGC-MS approach, chemical sensor technology or mass spectrometry-based electronic nose can be considered as a fast analytical technique. Download PDF
Verification of authenticity is a crucial aspect of food quality control, and also important to regulatory organizations. In this study, two wines of known pure varietal along with some commercial wines were examined using a mass spectrometry based chemical sensor. The fast analysis times obtained using this instrument makes this technology ideal for detection of…
Detection of adulteration, contamination or inconsistencies in food and flavor samples should be accurate and fast. Chemical sensors are ideal for these types of applications because they provide fast measurements. While analysis times are crucial, accuracy and precision of the analysis should never be compromised. It is therefore desirable to use a reliable and stable…
An accurate but time consuming technique commonly used to analyze samples for quality control applications is Gas Chromatography / Mass Spectrometry (GC/MS). Although GC/MS is a well-known technique, analysis times are usually long and its output (a total ion chromatogram) can be hard to interpret. It is therefore of high interest to provide a faster…
A procedure to analyze several semi-polar, nitrogen-containing compounds in untreated industrial waste water by means of membrane extraction is described. The selected analytes cover a broad range of volatility and can be extracted with either chlororform or diisopropyl ether. Recoveries are 40 – 110% for test solutions containing approximately 250 μg/L. Download PDF
To perform chromatographic analysis of real-world samples, analysts often must deal with either complex sample types such as essential oils and petroleum fractions, or complex matrices like biological fluids, foods, sludge, or polymers. Once the sample has been prepared for analysis, resolution of all the individual compounds present by means of a single chromatographic separation…
A multi-residue method for determination of five groups of 85 pesticides – organochlorine, carbamate, organophosphorous, pyrethroid and others – in non-fatty food, e.g. vegetables, fruits and green tea is described. The method is based on stir bar sorptive extraction (SBSE) coupled to thermal desorption (TD) and retention time locked (RTL) GC-MS in the scan mode.…
Identification of important trace components in complex samples like fragrances, natural products, petroleum fractions or polymers can be challenging. Achieving the mass on column and resolution necessary to locate and identify trace components using a single chromatographic separation can be difficult if not impossible. Parallel detection with a selective detector and MSD can help locate…