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Aroma Flavor Fragrance

LECO instruments provide detailed chemical profiling of aroma and flavor compounds, enabling producers to ensure product consistency, enhance sensory appeal, and verify ingredient authenticity.

HF-ASBC18-LPSS-255

Hot-steeped Malt Flavor Analysis BT-GC-TOFMS

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.
203-821-707

Improved GCxGC-TOFMS Workflow to More Efficiently Meet Compliance and Confidence Requirements for Fragrance Allergen Analysis

This application note presents an improved workflow for the analysis of fragrance allergens using comprehensive two-dimensional gas chromatography (GC×GC) coupled with time-of-flight mass spectrometry (TOFMS). With increasing regulatory pressure o...
JB-IMSC17-LPSS-201

Jelly Bean Flavors BT-GC-TOFMS

203-821-682

Monitoring of Furan Derivates and Key Aroma Species Simultaneously in Coffee and Coffee Substitutes

The production of coffee and process development of new coffee variants and substitutes (caffeine free, alternative taste, and aroma profiles, etc.), is a huge industry globally. The ability to guarantee the safety of these products while also mon...
2024nts03

New Dimensions in Non-Targeted Screening of Complex Aroma Profiles

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 profile...
209-200-177

Non-Target Characterization of Molasses with GC-TOFMS and Deconvolution

Pegasus BTX Application Snapshot - Molassess
2024NTS06

Non-Targeted Screening in Food: Boosting Food Analysis using GC×GC-ToF MS

Joining us from the University of Messina, Mariosimone Zoccali, Assistant Professor of Analytical Chemistry, present on 'Boosting Food Analysis Using GCxGC-ToFMS. In his talk, Prof. Zoccali explores the pioneering applications of Comprehensive Two...
203-821-640

Nutmeg Essential Oils

Sensory Directed Analysis of GC-MS Data via Olfactory Detection
HF-ACS21-LPSS-284

Olfactory Detection Food-Flavor-Fragrance BT-GC-TOFMS

HF-ISCC13-LPSS-110

Olive Oil Food Fraud GCxGC-TOFMS

203-821-664

Pairing Olfactory Detection with GC-MS to Clarify Identification of Isomers

CF-ASMS11-LPSS-042

Peppermint Essential Oils GC-HRT

JF-FRUIT-BEER-ESTERS

Profiling the ester aroma of fruity beers using comprehensive two-dimensional gas chromatography: a comparison of flow and cryogenic modulators

203-821-517

Quantification of 2,4,6-trichloroanisole to Detect Cork Taint Fault in Wine with the Pegasus BT

203-821-560

Quantitation and Non-Target Detection of Pesticides in Spinach Extract with Pegasus BT4D

203-821-519

Rapid Screening for Contact Allergens in Perfumes with Pegasus BT GC-TOFMS

203-821-564

Raw Material Screening with GC-MS: Flavor Analysis of Malted Grain from Hot Steeped Malt

209-200-173

Reformulation of Perfume Samples with GCxGC-TOFMS/FID

Chromatograms of perfume sample obtained with use of reverse fill-flush modulator and flow splitter are analyzed
401-952-715

Resolving Flavor and Odor Problems using ChromaTOF

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