Soluciones LECO para Alimentos y bebidas

Designed for Alimentos y bebidas

Serie 828

Serie 828

Análisis de Macrocombustión para el Analizador de Carbono, Hidrógeno, Nitrógeno y Proteínas

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Serie 928

Serie 928

Determinación macro a través de la combustión

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Pegasus GC-HRT

Pegasus GC-HRT

GC-TOFMS de alta resolución

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Pegasus BT

Pegasus BT

Espectrometría de masas de tiempo de vuelo por cromatografía de gases

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Pegasus GC-HRT 4D

Pegasus GC-HRT 4D

GC×GC-TOFMS de alta resolución

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Pegasus BT 4D

Pegasus BT 4D

Espectrómetro de masas de tiempo de vuelo GCxGC

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TGA801

TGA801

Analizador Termogravimétrico de humedad, ceniza, contenido de material volátil y pérdidas al fuego

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TGM800

TGM800

Determinador de Humedad Termogravimétrico

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Notas de aplicación de

Obtenga más información con nuestras últimas notas de aplicación de Alimentos y bebidas.

  • Flavor Comparison of Indian Masalas

    Characterizing and understanding specific chemicals associated with aroma and flavors in a complex sample, like masala, can be beneficial for a wide range of purposes in the food, flavor, and fragrance industry. Among other objectives, detailed chemical information can be used for quality control, process optimization, reverse engineering of desired aroma characteristics, and to better understand a product/sample of interest. This application note demonstrates an easy workflow using statistical tools, and how a single GCxGC-TOFMS method can uncover a broad chemical profile that may be relevant to many unanswered analytical questions.

  • Tracking the Chemical Profile of a Food Through the Spoilage Process with GCxGC and ChromaTOF Sync 2D

    In this work, we explore the process of food spoilage by tracking the degradation of tomatoes. While this is a specific look at a tomato, an understanding of general food deterioration is important as spoilage impacts the quality and safety of food products and has significant financial implications. Until a process like this is well understood, evaluating the chemical profile and the changes is generally a non-targeted discovery task. For food spoilage, many of the changes that occur will be reflected in the volatile and semi-volatile components of the sample. The aroma profile of the sample itself changes, and chemical markers of microbial activity are also likely to form. GC and TOFMS are well-established techniques for these types of non-targeted characterizations of volatile and semi-volatile analytes and are well-suited for this type of investigation.

  • Ginger Oil Analysis and Grade Differentiation with Pegasus BTX Using Hydrogen Carrier Gas

    Ginger Oil Analysis and Grade Differentiation with Pegasus BTX Using Hydrogen Carrier Gas

  • Determination of Nitrogen/Protein in Whey and Powdered Dairy Products

  • Enhanced Characterization and Comparison of Thyme Varieties from Different Geographical Origins`

    Pegasus BTX and ChromaTOF Sync Application Note - Thyme Varieties

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