Food and Drink

contributed by Markes International Ltd | 07/22/2016

A comprehensive guide to the use of thermal desorption for quality and content testing in the food and beverage industries

This 44-page e-book from Markes International describes how thermal desorption (TD) and related sampling techniques can be interfaced with gas chromatography (GC) for the analysis of volatile and semi-volatile organic compounds (VOCs and SVOCs) in a wide variety of foods and drinks. With attractively-presented, informative examples including comparison of cheese aroma profiles, improving the shelf-life of ready‑to‑eat fresh-cut fruit, and detection of off-odours in drinking water, this guide is a fascinating insight into how modern analytical chemistry is assisting food researchers around the world in making foods and beverages safer and healthier.

Log in or register to read this article in full and gain access to The Analytical Scientist’s entire content archive. It’s FREE!

Email*

Choose a password

I have read and understand the Privacy Notice *

Stay up to date with our other newsletters and sponsors information, tailored specifically to the fields you are interested in

Receive communication from The Cannabis Scientist I want to stay up to date with the Mass Spectrometry field I want to stay up to date with the Spectroscopy field

When you click “Subscribe” we will email you a link, which you must click to verify the email address above and activate your subscription. If you do not receive this email, please contact us at [email protected].
If you wish to unsubscribe, you can update your preferences at any point.