Molecular sensory analysis confirmed that wood smoke during cocoa drying causes smoky off-flavors. Major odorants were found in both nibs and husks, showing limited removal during processing.

Suspect screening using LC- and GC-HRMS identified 547 chemicals across environmental, food, and human samples. Pharmaceuticals, pesticides, and personal care products were the most frequent contaminants.

The study develops an LC-MS/MS method with isolator column and SPE for accurate FFA profiling in wort, aiming at improved efficiency and application in beer quality studies.

Can the design of a gas chromatograph (GC) impact the productivity of your laboratory? The answer is yes, especially when it allows you to work more efficiently.