Food and Beverage Video

Moisture Content is a key parameter for all food and feed laboratories. It is needed for dry base calculations as well as for the general water content determination. In milk and milk products, the amount of total solids TS is an important parameter. Additionally, dairy products such as cheese require water content analysis for dry base calculations. This webinar gives an overview of automated thermogravimetry system, that analyzes simultaneously up to 16 samples for moisture content.

Joining us from The Open University, UK, Dr. Geraint Huw Morgan, STEM Research Infrastructure Lead and Director of the Centre for Analytical Solutions, present an in-depth exploration of non-targeted screening techniques for complex aroma profiles. Drawing on his extensive experience in developing advanced methods for volatile organic compounds (VOCs), Dr. Morgan highlights innovative approaches and methodologies using advanced technologies like GCxGC-MS, and TOF-MS.

Part of the 2024 Non-Target Screen Webinar Series

We explore the capabilities of LECO technology and the impact it is having on overcoming the challenges faced in the Aroma, Flavor, and Fragrance industry.

Several methods of determining moisture and ash content, with a focus on the weight loss on drying method for moisture and the weight loss after combustion method for ash.

Explore the differences between the Kjeldahl and Dumas methods and describe the benefits of the latter. We also cover the advantages of the ballast/aliquot principle, provide analytical examples, and conduct a live demonstration, followed by a Q&A session.

Helium is becoming an increasingly limited natural resource; using Hydrogen to achieve increased chromatographic throughput in GC applications is attractive. Both have advantages and disadvantages. LECO experts investigated the use of Hydrogen as a carrier gas for GC-TOF-MS analysis. Nick Jones, LECOs Global Application and Development Director (Separation Sciences) presents the method transfer approaches used, the technological benefits, and application examples in the presentation below.

Small time savings throughout the workflow can add up to big savings. See aroma and flavor examples of how automated sample prep and elevated Time-of-Flight Mass Spectrometry (TOFMS) analysis, followed by software solutions to compare and evaluate data and results, can save your lab time and resources.

Water content in soil and plant tissue is an important parameter that can influence crop growth, yield, and quality. In addition, moisture plays an important role in commerce and storage of food products. Determination of ash in soil can be used to approximate the organic content of the soil.

Gas Chromatography Mass Spectrometry data can be analyzed to determine region of origin of various ingredients, such as vanilla or cinnamon, based on known analytes. Marlene Moskowitz, Senior Scientist, McCormick & Company, discusses how their labs utilize GCMS to determine product flavor profiles.

The Pegasus BT 4D determines key aromatic compounds in pumpernickel bread; GCxGC benefits for the analysis of beer and hops samples. Presented by Lena Dubois and Liz Humston-Fulmer, LECO Corporation.

An overview of GCxGC mass spectrometry and improved flavors in vegetarian foods. ChromaTOF Tile was utilized to review chromatography data. Presented by Hans-Gerd Janssen, Science Leader Unilever Research, Professor Recognition-based Analytic Chemistry at Wageningen University & Research, and Ed Rosing, Analytical Flavour Scientist at Unilever R&D Vlaardingen.

Utilizing Gas Chromatography-Olfactometry (GC-O) can help identify active odor compounds in complex mixtures. But, what happens if GC-O does not identify a compound, but an off-flavor or malodor is still present?

Liz Humston-Fulmer [LECO] utilized GCxGC TOF-MS technologies to understand the chemical composition of CBD-infused beverages.

Liz Humston-Fulmer [LECO] discusses how GC-MS can isolate analyte differences among aging beer samples.

Liz Humston-Fulmer [LECO] discusses how the Pegasus BT (with L-PAL3 Autosampler) identifies analyte changes due to aging of commercially available IPA beer.

Ray Marsili [Marsili Consulting Group] discusses the use of chromatograms to determine flavor and fragrance anomalies within various samples.