Stir Bar Sorptive Extraction (SBSE) and Solvent Assisted Stir Bar Sorptive Extraction (SA-SBSE) are firmly established techniques for extraction…

In this study, a method was developed for quantitative determination of seven phenolic compounds in scotch whisky. Two different whisky brands…

1,4-Dioxane is a chemical contaminant formed in trace amounts as a byproduct during the manufacturing process of detergents, foaming agents,…

This study shows the analysis of several commercially available coconut water products using a GC/MS system equipped with a versatile autosampler…

Well known for their characteristic fl avor and fragrance characteristics, terpenes are contained in the derived essential oils of cannabis.…

Aroma Offi ce 2D (Gerstel K.K.) is an integrated software approach for simultaneous processing of both retention index (RI) and mass spectral (MS…

Solid phase microextraction (SPME) is a powerful technique for the analysis of trace components in a wide variety of matrices. The types of…

Headspace gas chromatography (HS-GC) is frequently used for the analysis of aroma compounds in food due to its practical advantages of simplicity…

Standard (SBSE) and Solvent-Assisted (SA-SBSE) Stir Bar Sorptive Extraction were both applied for profiling of flavor compounds in a matrix-heavy…

Alcoholic and non-alcoholic beverages are enjoyed by millions of people around the globe. The aroma and flavor profiles of each product are unique…