Publications

Comparison of GC-MS and GCxGC-MS Analysis of Whisky Volatiles

Gas chromatography coupled with mass spectrometry (GC-MS) or high-resolution mass spectrometry (GCxGC-HRMS)  is widely used to identify differences between similar samples. Comprehensive two-dimensional gas chromatography combined with high-resolution mass spectrometry (GCxGC-HRMS) uses two columns with different phases to achieve greater separation of complex mixtures.  Each separation method has its strengths and weaknesses with respect to hardware setup and information content.

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Rapid Screening of Submicroliter Urine Samples for Drugs of Abuse utilizing Pulsed Gas Ambient Ionization

Rapid detection of trace drugs-of-abuse in urine is demonstrated using a pulsed gas direct analysis in real time ambient ionization equipped time-of-flight mass spectrometer. Submicroliter sampling combined with analysis at multiple temperatures serve to minimize the matrix effects normally encountered in direct analysis of urine without pre-processing to remove salts, proteins, metabolic products including creatinine and urea.

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Simplifying the detection of explosives in a walk-up environment

The composition of volatiles from freshly ground roast-ed coffee is complex, with hundreds of chemical compounds contributing to the aroma. Head-space solid-phase micro-extraction was used to sample volatiles from five different coffees for analysis by GC-MS. Chemometric analysis revealed specific differences between coffees from different origins and different preparations.

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Quality Evaluation of Food Products Using Multivariate Analysis

The distinctive components between tomato juice products could be searched by capture of aromatic components with a headspace sampler and an non-targeted multivariate analysis by AnalyzerPro. An objective evaluation of the influence of differences in the types of raw materials/production process on aromatic components is possible by this approach.

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Analysis of Coffee Aroma Compounds by Head-space Solid-Phase Microextraction (SPME) GC-MS with the JMS Q1500GC Master-Quad GC-MS

The composition of volatiles from freshly ground roast-ed coffee is complex, with hundreds of chemical compounds contributing to the aroma. Head-space solid-phase micro-extraction was used to sample volatiles from five different coffees for analysis by GC-MS. Chemometric analysis revealed specific differences between coffees from different origins and different preparations.

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