Gas Chromatography – Mass Spectrometry (GC-MS) is a widely used technique for qualitative and quantitative analysis of food composition, food additives, flavor and aroma components and contaminants such as pesticides, natural toxins, veterinary drugs and packaging material. Our portfolio of GC/MS solutions is designed to empower your science and ensure you receive accurate, reliable results – every time.
The TurboMass software for Clarus SQ 8 GC/MS gives you fast, precise answers. Designed for both routine and advanced users applications, the intuitive interface simplifies and streamlines all data handling and reporting functions. All the information you need, from chromatogram displays to library searches, is never more than a couple of clicks away.
Coffee is widely consumed as a beverage because of the stimulating effect it produces in humans. The aroma of coffee contributes to the flavor and taste of the beverage and has consequently led to extensive research on coffee. Hundreds of volatile/semi-volatile aroma and flavor compounds have been i ...
The use of Food Contact Materials (FCM) can potentially be detrimental to human health. In the PerkinElmer quantification of Phthalate Leaching from FCMs, using the Clarus GC/MS, we explore how to quantify FCMs.
Furan is naturally occurring at low levels in many foods and drinks. Furan consumption is of concern because it been classified by IARC as possibly carcinogenic to humans, based on studies in laboratory animals.
Mustard is a common condiment used across many cultures and culinary styles to enhance the dining experience. It is derived from the mustard seed and is used either as a dried spice, spread or paste when the dried spice is mixed with water, vinegar or other liquid. The characteristic sharp taste of ...
Garlic, Allium sativum L., has a strong history of culinary use due to its pungent aroma and flavour produced by sulphur containing organic compounds. Many of the aroma compounds are volatile thus suited for Headspace Gas Chromatography/Mass Spectrometry (HS-GC/MS) analysis. This application brief d ...
This Application Note talks about pesticide residues analysis tested by Clarus 690 Gas Chromatograph
Butylated hydroxytoluene (BHT) is a common food additive used to protect foods from spoilage. Concern exists that long-term human consumption of BHT may have potential health risks. Analysis of BHT is needed for both food quality and safety reasons.
Polycyclic aromatic hydrocarbons (PAHs) can contaminate foods during smoking, heating, and drying processes that allow combustion products to come into direct contact with food. They can also enter food supply chains through contaminated air and water, and accumulate in various food chains. Regulati ...
Polycyclic aromatic hydrocarbons (PAHs), a class of complex compounds containing two or more benzene rings, are widely found in the environment and food. PAHs are formed during the incomplete combustion of organic matter, such as wood utilized in cooking and food preparation. They have attracted wid ...
This work highlights that screening, testing or real-time detection can be utilized to detect melamine-adulterated milk in a supply chain and that by determining where the sampling is taking place, who is carrying out the measurement and whether the testing is to meet regulation, will define which t ...
Effective chromatographic separation and quantitation of aflatoxin M1 using a PerkinElmerAltus HPLC system with an A-10 FL detector and immunoaffinity SPE sample cleanup. The results exhibit exceptional linearity over the tested concentration range.
A robust, efficient and definitive analysis of melamine and related analogues. The sample preparation, including extraction and derivatization, are discussed in this paper in addition to the optimized gas chromatography/mass spectrometry(GC/MS) method.
Solvent such as supercritical CO2, butane, propane, other hydrocarbons, water, or alcohol are used to extract out the cannabinoids and terpenes from the plant material. In some cases, the solvent and impurities from the solvent remain in the extracted material. This study will shows the analysis of ...
Nitrosamines are a class of compounds that are often found in food and other organic products. They are highly carcinogenic and many countries apply controls on the acceptable levels of these compounds in food. The method presented in this application note uses a very simple and straightforward sing ...
The PerkinElmer® TurboMatrix™ Headspace Trap system coupled with a Clarus® SQ 8 GC/MS is a very convenient means of identifying low concentration volatile organic compounds (VOCs) in foodstuffs. In this application note, the VOCs in various fruit juices were investigated. Sample preparation simply i ...
Grapes are probably the first cultivated fruit: its domestication by man began 6000-8000 years ago across the area between the Caspian and Black Seas and over the centurie.
This application note describes a system comprising a headspace trap sampler to extract and concentrate VOCs from a beer sample and deliver them to a gas chromatograph/mass spectrometer (GC/MS) for separation, identification and quantification.
Learn how to detect whisky and spirits adulteration using a field-portable GC/MS through this note.
The production of whisky requires maturation in wooden casks for the full development of the finished product’s character. Subtle differences in the casks’ conditioning can produce quite different flavors and aromas that require skillful blending to achieve a consistent product. The PerkinElmer Turb ...
Hops are a critical ingredient in beer. Aroma characterization of hops is complex; there are many compounds in hops that contribute to flavor. This application note describes a system that is able to provide both an objective chemical analysis of hop aroma using gas chromatography/mass spectrometry ...
Ethyl carbamate is a naturally occurring ester formed in fermented foodstuffs such as bread and in beverages such as wine. The agencies also suggest steps to minimize formation of ethyl carbamate, such as minimizing exposure to heat and light and limiting storage time of finished product. The method ...
