Deconvolution Application Notes
| Reference | Title and Description |
|---|---|
| 203-821-611 |
Characterization of Citronella Essential Oil
Application Notes // Citronella Essential Oil Pegasus BT4D (-611) |
| 203-821-597 |
Improved Characterization and Differentiation of Perfume Samples with GCxGC
Gas chromatography (GC) is an important tool to separate individual analytes in a complex sample. Coupling GC with time-of-flight mass spectrometry (TOFMS) allows for identification and quantification of the separated analytes. |
| 203-821-533 |
Comparison of Aroma and Flavor Profiles of Strawberry-Flavored Candy and Fresh Strawberries
|
| 203-821-523 |
Characterization of Fruit Tea Beverages with the Pegasus BT
|
| 203-821-653 |
Chardonnay Sample Sets ChromaTOF Sync
|
| 203-821-517 |
Quantification of 2,4,6-trichloroanisole to Detect Cork Taint Fault in Wine with the Pegasus BT
|
| 203-821-640 |
Nutmeg Essential Oils
Sensory Directed Analysis of GC-MS Data via Olfactory Detection |
| 203-821-638 |
Citrus Aromas Essential Oils
|
| 203-821-610 |
Brewery Process Monitoring with GC-MS
|
| 203-821-536 |
Discovering the Scent of Celery
|
| 203-821-519 |
Rapid Screening for Contact Allergens in Perfumes with Pegasus BT GC-TOFMS
|
| 203-821-526 |
Metabolomic Profiling of Corn and Rice Extracts Using a Benchtop GC-TOFMS
|
| 203-821-525 |
Analysis of Fats in Food Products with GC-TOFMS
Reporting the fat content of food on packaging material is required for many products. For this reason, the ability to detect and distinguish different types of fats is important. The AOAC has an official method, Method 996.06, for the detection of fats (total, saturated, and unsaturated) that uses GC paired with FID to separate fatty acids, derivatized with methylation. |
| 203-821-481 |
Characterization of Green Leaf Tobacco Extracts Using GC-HRT
|