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.

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