Applications by Markets/Industry

Food & Beverages

	AppNote 204 Completely Automated Extraction and Determination of Antibiotics in Eggs using a Robotic Autosampler and LC-MS/MS Platform
	AppNote 203 Direct Thermal Extraction Analysis of Food Packaging Material
	AppNote 202 Analysis of Food Samples using Thin Film Solid Phase Microextraction (TF-SPME) and Thermal Desorption GC/MS
	AppNote 201 Automated Determination of Formaldehyde Emissions from E-Liquids by On-Sorbent Derivatization and Thermal Desorption GC/MS
	AppNote 200 Analysis of Beverage Samples using Thin Film Solid Phase Microextraction (TF-SPME) and Thermal Desorption GC/MS
	AppNote 198 A Combination of Standard (SBSE) and Solvent-Assisted (SA-SBSE) Stir Bar Sorptive Extraction for Comprehensive Analysis of Flavor Compounds in Beverages
	AppNote 191 Fully Automated Determination of 3-MCPD and Glycidol in Edible Oils by GC/MS Based on the Commonly Used Methods ISO 18363-1, AOCS Cd 29c-13, and DGF C-VI 18 (10)
	AppNote 185 2-Step Multi-Volatile Method (2-Step MVM) for Characterization of Aroma Compounds in Bread
	AppNote 183 AromaOffi ce: Application of a Novel Linear Retention Indices Database to a Complex Hop Essential Oil
	AppNote-2015-03 Cleanup of QuEChERS Extracts using SBSE for LC/MS/MS Determination of Pesticides in Food Products
	AppNote-2014-03 Analysis of Aroma Compounds in Edible Oils by Direct Thermal Desorption GC/MS using Slitted Microvials
	AppNote-2013-10 Development of an Automated Sample Preparation and Analysis Workfl ow for Mycotoxin Residues in Different Food Matrices
	AppNote-2013-09 Automated Derivatization, SPE Cleanup and LC/MS/MS Determination of Glyphosate and Other Polar Pesticides
	AppNote-2013-08 Automated Sample Preparation and Analysis Workflows for Pesticide Residue Screenings in Food Samples using DPX-QuEChERS with LC/MS/MS
	AppNote-2013-03 Automated Determination of Total Fat, Saturated Fat, Monounsaturated Fat and Trans Fat Content in Food Samples
	AppNote-2012-15 Large Volume Injection with Solvent Venting - Application to Trace Detection of Analytes in Water
	AppNote-2012-13 Automated Solid Phase Extraction (SPE)-LC-MS/MS Method for the Determination of Acrylamide in Brewed Coffee Samples
	AppNote-2012-10 Large Volume Injection with GC/MS Multi Column Switching for Direct Determination of Ethyl Carbamate in Alcoholic Beverages
	AppNote-2012-09 Solid Phase Micro-Extraction (SPME) Coupled with Selectable 1D/2D GC-MS for the Determination of Food Product Flavors
	AppNote-2012-05 Qualitative Analysis of Coconut Water Products using Stir Bar Sorptive Extraction Combined with Thermal Desorption-GC/MS
	AppNote-2012-03 Rapid Automated Screening of Extractable Compounds in Materials for Food Packaging, Medical or Technical Purposes
	AppNote-2012-02 Determining Phenolic Compounds in Whisky using Direct Large Volume Injection and Stir Bar Sorptive Extraction
	AppNote-2011-07 Automated Extraction of Aflatoxin B1 by Disposable Pipette Extraction from Corn followed by LC/MS/MS
	AppNote-2011-05 Automated QuEChERS Extraction for the Determination of Pesticide Residues in Foods using Gas Chromatography/Mass Spectrometry
	AppNote-2011-03 Using Three Types of Twister Phases for Stir Bar Sorptive Extraction of Whisky, Wine and Fruit Juice
	AppNote-2011-01 Determination of 2-Methylisoborneol, Geosmin and 2,4,6-Trichloroanisole in Drinking Water by Dynamic Headspace Coupled to Selectable 1D/2D GC-MS with Simultaneous Olfactory Detection
	AppNote-2010-07 GERSTEL Automated Liner Exchange (ALEX) and its Benefits in GC Pesticide Analysis
	AppNote-2010-06 part b High Throughput Method for the Determination of PAHs in Seafood by QuEChERS-SBSE-GC-MS
	AppNote-2010-06 part a Alternative Procedure for Extraction and Analysis of PAHs in Seafood by QuEChERS-SBSE-GC-MS
	AppNote-2010-04 Automated QuEChERS Extraction for the Confirmation of Pesticide Residues in Foods using LC/MS/MS
	AppNote-2010-03 Automated Static and Dynamic Headspace Analysis with GC-MS for Determination of Abundant and Trace Flavour Compounds in Alcoholic Beverages Containing Dry Extract
	AppNote-2010-02 Determination of Trace Components Using a Selectable 1D/2D GC-MS System based on Capillary Flow Technology and Heart-Cut Fraction Collection
	AppNote-2009-02 Simple, Fast and Reliable Determination of Fat in Food According to the Caviezel® Method using a Turnkey Fat Determination System
	AppNote-2009-01 Automated Multi-Residue Pesticide Analysis in Fruits and Vegetables by Disposable Pipette Extraction (DPX) and Gas Chromatography/Mass Spectrometry
	AppNote-2008-04 Automated Dynamic Headspace Sampling of Aqueous Samples Using Replaceable Adsorbent Traps
	AppNote-2008-03 Determination of Aldehydes and Ketones in Oily Matrices using a Novel Dynamic Headspace Sampler Coupled to GC/MS
	AppNote-2008-01 Automated Disposable Pipette Extraction of Pesticides from Fruits and Vegetables
	AppNote-2007-06 Improving MS Detection of Aflatoxins using Automated Solid Phase Extraction and Derivatization coupled with an LC/MS System
	AppNote-2007-05 Improving MS Detection of Malachite Green in Fish Products using Automated SPE coupled with an LC/Ion Trap MS system
	AppNote-2007-03 Headspace Sampling Unit Combined with a Metal Oxide Sensor or Standard Detectors for Quantification of VOC Emissions from Beverage Cans or Other Packaging Materials
	AppNote-2007-02 Automated Solid Phase Microextraction using the GERSTEL MPS Prepstation and MAESTRO Software
	AppNote-2007-01 Automated Dynamic Headspace Sampling using Replaceable Sorbent Traps
	AppNote-2006-09 Target GC-MS Analysis using Accelerated Column Heating and Interactive Deconvolution Software
	AppNote-2006-10 Evaluation of PDMS-Based Extraction Techniques and GC-TOFMS for the Analysis of Off-flavor Chemicals in Beer
	AppNote-2006_08 Fast Screening of Apple Flavor Compounds using SPME in Combination with Fast Capillary GC-MS using a Modular Accelerated Column Heater (MACH) and Quadrupole Mass Spectrometric Detector (qMSD)
	AppNote-2006-07 Safe and Efficient Detection of Chloramphenicol in Food using Automated SPE
	AppNote-2006-04 Elimination of Non-Volatile Sample Matrix Components After GC Injection using a Thermal Desorber and Microvial Inserts
	AppNote-2005-05 Application of Stir Bar Sorptive Extraction (SBSE) Coupled to Thermal Desorption GC-MS for Determination of Ultra-Trace Level Compounds in Aqueous Samples
	AppNote-2005-04 A Selectable Single or Multidimensional GC System with Heart-Cut Fraction Collection and Dual Detection for Trace Analysis of Complex Samples
	AppNote-2005-03 Multi-Residue Method for the Determination of Five Groups of Pesticides in Non-Fatty Food Samples by Dual Stir Bar Sorptive Extraction (Dual SBSE) and Thermal Desorption GC-MS*
	AppNote-2005-02 Multidimensional GC Analysis of Complex Samples
	AppNote-2004-03 Membrane Extraction of Selected Nitrogen-Containing Compounds from Crude Industrial Waste Water
	AppNote-2004-01 Use of a Mass Spectral Based Chemical Sensor to Discriminate Food and Beverage Samples: Olive Oils and Wine as Examples
	AppNote-2003-04 Fast Analysis of Beverages Using a Mass Spectral Based Chemical Sensor
	AppNote-2003-02 Wine Discrimination using a Mass Spectral Based Chemical Sensor
	AppNote-2002-13 Classification of Coffees from Different Origins by Chemical Sensor Technology;
	AppNote-2002-11 Discrimination of different beer sorts and monitoring the effect of aging by determination of flavor constituents using SPME and a chemical sensor
	AppNote-2002-10 Detection of Spoilage Markers in Food Products using a Mass-Spectrometry Based Chemical Sensor
	AppNote-2002-09 Comparison of Headspace Sampling and Stir Bar Sorptive Extraction in the Detection of Whiskey Adulteration with a Mass-Spectrometry Based Chemical Sensor
	AppNote-2002-08 Comparison of Different Approaches to Rapid Screening of Headspace Samples: Pros and Cons of Using MS-Based Electronic Noses versus Fast Chromatography
	AppNote-2002-07 Classification of Food and Flavor: Samples using a Chemical Sensor
	AppNote-2002-05 Characterization of a Mass Spectrometer based Electronic Nose for Routine Quality Control Measurements of Flavors
	AppNote-2002-03 Stir Bar Sorptive Extraction from Food Simulating Solvents: Preliminary Studies
	AppNote-2002-02 Discrimination of Soft Drinks using a Chemical Sensor and Principal Component Analysis
	AppNote-2001-07 Benefits of using programmed temperature vaporizers (PTV's) Instead of hot split/splitless inlets for measurements of volatiles by headspace and solid phase microextraction (SPME) techniques
	AppNote-2001-05 The analysis of bitter and other flavor compounds in beer and wort by stir bar sorptive extraction (SBSE) followed by CGC and HPLC.
	AppNote-2001-04 Elucidation of the hoppy aroma in beers by stir bar and headspace sorptive extraction followed by thermal desorption CGC-MSD/PFPD
	AppNote-2001-03 Elimination of polar matrix components prior to GC analysis using stir bar sorptive extraction (SBSE)
	AppNote-2001-02 Stir bar sorptive extraction: enhancing selectivity of the PDMS phase
	AppNote-2001-01 Quantitative determination of trace analytes in solid materials by thermal desorption GC
	AppNote-2000-09 Flavor Profiling of Olive Oils using TDS
	AppNote-2000-07 Analysis of Wet Samples by Direct Thermal Desorption GC
	AppNote-2000-06 Comparison of the Sensitivity of Static Headspace GC, Solid Phase Microextraction, and Direct Thermal Extraction for Analysis of Volatiles in Solid Matrices
	AppNote-2000-05 Determination of Flavor and Off Flavor Compounds in Dairy Products using Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MSD/PFPD
	AppNote-2000-04 Flavor Profiling of Beverages by Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MS/PFPD
	AppNote-2000-03 Corkiness in Wine- Trace Analysis of 2,4,6- Trichloroanisole by Stir Bar Sorptive Extraction (SBSE) and Thermal Desorption GC/MS
	AppNote-2000-01 A Novel Extraction Technique for Aqueous Samples: Stir Bar Sorptive Extraction
	Rapid gas chromatographic analysis of less abundant compounds in distilled spirits by direct injection with ethanol–water venting and mass spectrometric data deconvolution. K. MacNamara et al. / J. Chromatogr. A 1217 (2010) 136–142.