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Corkiness in Wine - Trace Ana ly sis of 2,4,6-Trichloroanisole by Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MS

 

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Stir Bar Sorptive Extraction: A New Way to Extract Off-Flavor Compounds in the Aquatic Environment Application Food and Flavors Authors D. Benanou, F. Acobas and M.R. De Roubin Anjou Recherche, Analytical Research Department 1 place de Turenne 94417 Saint-Maurice France…
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AppNote 1/2004 Use of a Mass Spectral Based Chemical Sensor to Discriminate Food and Beverage Samples: Olive Oils and Wine as Examples Vanessa R. Kinton, Jacqueline A. Whitecavage Gerstel, Inc., 701 Digital Drive, Suite J, Linthicum, MD 21090, USA Arnd…
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AppNote 5/2005 Application of Stir Bar Sorptive Extraction (SBSE) Coupled to Thermal Desorption GC-MS for Determination of Ultra-Trace Level Compounds in Aqueous Samples Nobuo Ochiai GERSTEL K.K., 2-13-18 Nakane, Meguro-ku, Tokyo, 152-0031 Japan Sadao Nakamura Yokogawa Analytical Systems Inc. 9-1…
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Using Stir Bar Sorptive Extraction (SBSE) for Taste and Odour Measurements in Drinking Water Andy Golby Jeff Stubbs www.anatune.co.uk Purpose of this presentation • Brief introduction into Twister SBSE (focussed on Taste and Odour water contaminants) Who are Anatune? •…
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