Applications by Markets/Industry

AppNote-2011-03
Using Three Types of Twister Phases for Stir Bar Sorptive Extraction of Whisky, Wine and Fruit Juice

AppNote-2011-01
Determination of 2-Methylisoborneol, Geosmin and 2,4,6-Trichloroanisole in Drinking Water by Dynamic Headspace Coupled to Selectable 1D/2D GC-MS with Simultaneous Olfactory Detection

AppNote-2010-03
Automated Static and Dynamic Headspace Analysis with GC-MS for Determination of Abundant and Trace Flavour Compounds in Alcoholic Beverages Containing Dry Extract

AppNote-2010-02
Determination of Trace Components Using a Selectable 1D/2D GC-MS System based on Capillary Flow Technology and Heart-Cut Fraction Collection

AppNote-2009-08
Fragrance Profiling of Consumer Products using a Fully Automated Dynamic Headspace System

AppNote-2008-04
Automated Dynamic Headspace Sampling of Aqueous Samples Using Replaceable Adsorbent Traps

AppNote-2008-03
Determination of Aldehydes and Ketones in Oily Matrices using a Novel Dynamic Headspace Sampler Coupled to GC/MS

AppNote-2007-02
Automated Solid Phase Microextraction using the GERSTEL MPS Prepstation and MAESTRO Software

AppNote-2007-01
Automated Dynamic Headspace Sampling using Replaceable Sorbent Traps

AppNote-2006-10
Evaluation of PDMS-Based Extraction Techniques and GC-TOFMS for the Analysis of Off-flavor Chemicals in Beer

AppNote-2006_08
Fast Screening of Apple Flavor Compounds using SPME in Combination with Fast Capillary GC-MS using a Modular Accelerated Column Heater (MACH) and Quadrupole Mass Spectrometric Detector (qMSD)

AppNote-2005-04
A Selectable Single or Multidimensional GC System with Heart-Cut Fraction Collection and Dual Detection for Trace Analysis of Complex Samples

AppNote-2005-02
Multidimensional GC Analysis of Complex Samples

AppNote-2004-01
Use of a Mass Spectral Based Chemical Sensor to Discriminate Food and Beverage Samples: Olive Oils and Wine as Examples

AppNote-2003-04
Fast Analysis of Beverages Using a Mass Spectral Based Chemical Sensor

AppNote-2003-02Wine Discrimination using a Mass Spectral Based Chemical Sensor

AppNote-2002-11
Discrimination of different beer sorts and monitoring the effect of aging by determination of flavor constituents using SPME and a chemical sensor

AppNote-2002-10
Detection of Spoilage Markers in Food Products using a Mass-Spectrometry Based Chemical Sensor

AppNote-2002-09
Comparison of Headspace Sampling and Stir Bar Sorptive Extraction in the Detection of Whiskey Adulteration with a Mass-Spectrometry Based Chemical Sensor

AppNote-2002-08
Comparison of Different Approaches to Rapid Screening of Headspace Samples: Pros and Cons of Using MS-Based Electronic Noses versus Fast Chromatography

AppNote-2002-07
Classification of Food and Flavor: Samples using a Chemical Sensor

AppNote-2002-05
Characterization of a Mass Spectrometer based Electronic Nose for Routine Quality Control Measurements of Flavors

AppNote-2002-02
Discrimination of Soft Drinks using a Chemical Sensor and Principal Component Analysis

AppNote-2001-07
Benefits of using programmed temperature vaporizers (PTV's) Instead of hot split/splitless inlets for measurements of volatiles by headspace and solid phase microextraction (SPME) techniques

AppNote-2001-05
The analysis of bitter and other flavor compounds in beer and wort by stir bar sorptive extraction (SBSE) followed by CGC and HPLC.

AppNote-2001-04
Elucidation of the hoppy aroma in beers by stir bar and headspace sorptive extraction followed by thermal desorption CGC-MSD/PFPD

AppNote-2001-03
Elimination of polar matrix components prior to GC analysis using stir bar sorptive extraction (SBSE)

AppNote-2001-02
Stir bar sorptive extraction: enhancing selectivity of the PDMS phase

AppNote-2001-01
Quantitative determination of trace analytes in solid materials by thermal desorption GC

AppNote-2000-09
Flavor Profiling of Olive Oils using TDS

AppNote-2000-06
Comparison of the Sensitivity of Static Headspace GC, Solid Phase Microextraction, and Direct Thermal Extraction for Analysis of Volatiles in Solid Matrices

AppNote-2000-05
Determination of Flavor and Off Flavor Compounds in Dairy Products using Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MSD/PFPD

AppNote-2000-04
Flavor Profiling of Beverages by Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MS/PFPD

AppNote-2000-03
Corkiness in Wine- Trace Analysis of 2,4,6- Trichloroanisole by Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MS

AppNote-2000-01
A Novel Extraction Technique for Aqueous Samples: Stir Bar Sorptive Extraction

Enantioselective analysis of monoterpene compounds in essential oils by stir bar sorptive extraction (SBSE)-enantio-MDGC-MS Mirjam Kreck, Annette Scharrer, Steffi Bilke, Armin Mosandi Flavour Fragr. J. 2002; 17:32-40

Analysis of off-flavors in the aquatic environment by stir bar sorptive extraction-thermal desorption-capillary GC/MS olfactometry. Benanou, D; Acobas, F.; de Roubin, M. R.; David, F.; Sandra, P. Anal. Bioanal. Chem. 2003, 376, 69-77.

Determination of stale-flavor carbonyl compounds in beer by stir bar sorptive extraction with in-situ derivatization and thermal desorption-gas chromatography-mass spectrometry. Ochiai, N. et al. J. Chromatogr. A. 2003 986,101-110.

Analysis of volatiles of malt whisky by solid-phase microextraction and stir bar sorptive extraction. Demyttenaere, J. C. R. et al. J. Chromatogr. A. 2003, 985, 221-232.

Application of stir sorptive extraction for wine analysis. Hayasaka, Y. et al. Anal. Bioanal. Chem. 2003, 375, 948-955

Headspace Sorptive Extraction (HSSE), Stir Bar Sorptive Extraction (SBSE), and Solid Phase Microextraction (SPME) Applied to the Analysis of Roasted Arabica Coffee and Coffee Brew Carlo Bicchi, Cristina Iori, Patrizia Rubiolo, Pat Sandra J. Agric. Food Chem. 2002, 50, 499-459

Analysis of Volatile Esters of Malt Whisky Using Solid Phase Microextraction and Dynamic Headspace J.C.R. Demyttenaere, J.I. Sánchez Martínez, J.J. Téllez Valdés, R. Verhé, P. Sandra Symposium on Capillary Chromatography and Electrophoresis-Riva del Garda, Italy (2002)

Stir Bar Sorptive Extraction Applied to Lemon Flavored Beverages A.G.J. Tredoux, H.H. Lauer, Th. Heideman, P. Sandra 23rd International Symposium on Capillary Chromatography-Riva del Garda, Italy (2000)

The Determination of Benzoic Acid in Lemon Flavored Beverages by Stir Bar Sorptive Extraction-CGC-MS Andreas G.J. Tredoux, Henk H. Lauer, Theo Heideman, Pat Sandra J. High Resol. Chromatogr. 2000, 23, (11) 644-646

Study on Highly Sensitive Analysis of Flavor Compounds in Beverage by Gas Chromatography/Mass Spectrometry with Static and Dynamic Headspace Technique Nobuo Ochiai, Norihiro Sakui, Shigeki Daishima, Daniel B. Cardin 22nd International Symposium on Capillary Chromatography-Gifu, Japan (1999)

The Loss of Volatile Esters from Cookies S. Heiderich, Gary Reineccius Perfumer & Flavorist. Vol. 26, November/December 2001

Cocoa Liquor Aroma Quality by Rapid Thermodesorption-GC/MS Analysis Alexander Hässelbarth, Marion Schulze, Frank Ullrich Symposium on Capillary Chromatography and Electrophoresis-Riva del Garda, Italy (2002)

Flavor, Fragrance and Odor Analysis Ray Marsili, Ed. Marcel Dekker (2001)

Stir bar sorptive extraction (SBSE)-enantio MDGC-MS- a rapid method for the enantioselective analysis of chiral flavour compounds in strawberries Mirjam Kreck, Annette Scharrer, Steffi Vilke, Armin Mosandl Eur Food Res Technol (2001) 213:389-394

Enantioselective analysis of monoterpene compounds in essential oils by stir bar sorptive extraction (SBSE)-enantio-MDGC-MS Mirjam Kreck, Annette Scharrer, Steffi Bilke, Armin Mosandi Flavour Fragr. J. 2002; 17:32-40

Headspace Sorptive Extraction (HSSE) B. Tienport, F. David, C. Bicchi, P. Sandra 23rd International Symposium on Capillary Chromatography-Riva del Garada, Italy (2000)