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Have you seen the article in the latest eFoodLab issue about MOSH/MOAH analytics? In this interview Dr. Susanne Kühn from our customer Kirchhoff Institute describes how she uses LECO´s GCxGC-BT-TOF-MS for the characterization of the MOAH fraction. She describes why GCxGC enables a more detailed examination of the MOSH and MOAH fractions. Interested?
A chemistry-inspired look at romance, aroma, authenticity, and quality powered by LECO workflows. Roses, wine, chocolates, perfume, makeup, cheese, bread—the Valentine’s table pictured below is full of sensory highlights. It’s also full of chemistry: complex aroma...
10 years ago, consumers weren’t really thinking about how packaging may be affecting their food. Now, as science continues to reveal how the potential dangers of contaminants in food, food packaging has been placed under a figurative and literal microscope to see how...
Every December, the Christmas story sparks renewed curiosity about the gifts of the Magi–particularly Frankincense and Myrrh. But, beyond their symbolic meaning, what exactly are these substances, and what makes them distinct from one another? What are Frankincense...