This study uses GC×GC–qMS to characterize volatile organic compounds in commercial poi, revealing clear differences between fresh and aged products and distinct brand-specific profiles.

Why doesn’t banana candy taste like real bananas? A researcher explains how Headspace GC-MS and the NIST library revealed key VOCs in Cavendish and Gros Michel bananas—and what instrument downtime taught them.

This week we bring you application notes by Agilent Technologies, EST Analytical and Shimadzu!

Vacuum-assisted HS-SPME with GC×GC-MS significantly enhances honey analysis, enabling sensitive quantification of 5-HMF and detailed volatile profiling with improved signal intensity and greener operation.

Chemometric GC×GC–MS analysis revealed that Brazilian hop cultivars are chemically similar to imported hops of the same type, with differences in selected terpenes relevant to brewing quality.

GC–MS metabolomics revealed that soil-applied insecticides induce distinct metabolic changes in coffee seedlings, affecting sugar pathways and alkaloid biosynthesis beyond pest control.

Green UA-DLLME with GC–MS enables trace analysis of 12 carbonyl compounds in plant-based beverages, offering high sensitivity, accuracy, and sustainability.

This week we bring you applicaton notes by Agilent Technologies, EST Analytical and Shimadzu!

MOSH/MOAH testing is becoming a key topic in food safety and regulation. Discover how Thermo Fisher Scientific’s LC-GC-FID and GC×GC-MS workflows improve reliability, compliance, and source identification.

Award-winning chromatographer Caitlyn explains why GC and LC are complementary, how GC×GC unlocks complex aromas, and what her team learned about coffee’s potato taste defect—plus where AI fits next.