GCMS webinars focusing on SPME - page 3

Evolution of malt, hop and fermentation-derived flavor compounds throughout the brewing of a single malt, single hop (SMaSH) Ale. Beer Soluble Hop Compounds: Translating Raw Hop Aroma to Finished Beer

Considerations for the Fast Analysis of Smoke Impacted Wines by SPME GC/MS. Multi Elemental Wine Analysis by MP-AES: Development, Validation and Application.

Non-targeted and Targeted Analysis of Spirits Aroma/Flavor Compounds using DHS-GC(-GC)-MS. A Variety of Extraction Techniques Used to Determine Analytes of Interest in Distilled Spirits.

This webinar will provide attendees with an overview into some of the technological advances that have enabled rapid (≈1 min) GC-MS analysis for two forensic chemistry applications.

The selection of the most common sampling technique outside of liquid injection.

We will discuss the innovative and green analytical strategies being adopted to ensure food quality and safety (SPME-GCxGC-TOF MS).

Join this webinar to learn and master how you can develop and implement a robust and automated GC-MS/MS based method in your lab.

This study shows methodology for low level detection of 1,4-dioxane in consumer products including cosmetics, liquid soaps, shampoos, and cleaning products.

2 Presentation: Undergraduate Research in the Fermentation Science of Aroma Using HS-SPME-GC-MS & Evaluating New England IPAs using TF-SPME-GC-MS.

3 Presentations: Markers of Consumer Acceptability in Lager Beer & LC-MS Analysis of Hop-Derived Humulone Constituents in Beer & HS-SPME Arrow/GC-MS of Smoke Taint-Related Volatile Phenols in Humulus lupulus.