Gas Chromatography - Mass Spectrometry (GC-MS) in Food Testing
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.
Rapid Fingerprinting of Volatile Components in Coffee Varieties Using Torion T-9 Portable GC/MS
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 identified in coffee using traditional laboratory based headspace GC/MS systems1. We present a study for rapid fingerprinting of coffee volatile/semi-volatile compounds using solid phase micro-extraction (SPME) coupled to a portable GC/MS system for separation and detection. The on-site analysis of coffee using portable technology can be used for quick quality control check of raw and finished products, comparison of competitor products, analysis of storage conditions or for process development.
Quantification of Phthalate Leaching from Food Contact
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.
Determination of Furan in Food by Gas Chromatography-Mass Spectrometry and Headspace Sampling
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.
Qualifying Mustard Flavor by Headspace Trap GC/MS using the Clarus SQ8
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 mustard arises from the isothiocyanates (ITCs) present as result of enzymatic activity made possible when the ground seed is mixed with liquids. The focus of this application brief is the characterization of these ITCs by headspace trap gas chromatography/mass spectrometry (GC/MS) and a qualitative description of their relationship to sharpness in taste across various mustard products.
Qualifying Garlic Volatiles by Headspace GC/MS
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 demonstrates the identification of aroma compounds in garlic powder samples by HS-GC/MS, as an indicator of garlic quality. The analysis requires no sample preparation, making it a fast and simple method.
Pesticide Residues Analysis by Clarus GC
This Application Note talks about pesticide residues analysis tested by Clarus 690 Gas Chromatograph
Analysis of Butylated Hydroxytoluene in Food with Headspace Trap-GC/MS
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.
Determination of Polycyclic Aromatic Hydrocarbons in Seafood by UHPLC- MS/MS
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. Regulations are in place to monitor PAHs levels in foods; the EU set a stringent maximum residue limit (MRL) for BaP in muscle meat of smoked fish and smoked fishery products at 2 µg/kg.2 In this study, seafood samples were prepared using a QueChERS extraction method followed by a dispersive solid-phase extraction clean-up step. The samples were subsequently analyzed by coupling a UHPLC system with a triple quadrupole mass spectrometer.
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 wide attention due to studies which have shown the teratogenicity and carcinogenicity of PAH compounds. For humans, food intake is one of the main sources of PAH exposure, and can be the result of contamination from anthropogenic sources, food processing or cooking practices. In this paper, a validated method employing accelerated solvent extraction (ASE) and gel permeation chromatography (GPC), followed by solid phase extraction (SPE) on silica and analytical determination by GC/MS was applied for the detection of PAHs in smoked meat. The results demonstrate that the method is suitable for the simultaneous determination of 24 PAHs in smoked meat with good efficiency, accuracy and reproducibility.
Milk Adulteration with Melamine - Screening, Testing and Real-Time Detection
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 technology to use.
Analysis of Aflatoxins in Milk by HPLC Using Kobra Cell and Fluorescence Detection
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.
Screening for Melamine Adulteration in Protein-Based Foods by GC/MS
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.
Analysis of Residual Solvents in Cannabis Concentrates
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 residual solvents using pressure-balanced headspace (HS) sample introduction coupled with Gas Chromatography/Mass Spectrometry (GC/MS). Unambiguous separation of all compounds is obtained while maximizing sample throughput.
The Determination of Low Levels of Nitrosamines in Beer Using the Clarus 680 GC/MS and D-Swafer
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 single-step extraction procedure with a minimum of solvent. The combination of the heartcut technique and the fast cooling oven and PSS injector of the Clarus 680 enables the total chromatographic cycle time to be reduced to less than 20 minutes.
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 involved dispensing a fixed volume of fruit juice into a sample vial and sealing it. The analysis was fully automated
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.
Method Development for Identification of Adulterated Spirits using Field Portable GC/MS
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 TurboMatrix™ headspace trap system coupled with a Clarus® SQ 8 GC/MS and SNFR™ olfactory port is an effective means of identifying low concentration volatile organic compounds (VOCs) in potable spirits.
Aroma Characterization of Hops
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 and, at the same time, provide the means for the user to monitor the olfactory character of each component as it elutes from the chromatographic column. Such an approach allows the user to gain a fuller characterization of a particular hop sample.
Analysis of Ethyl Carbamate Using GCMS
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 selected for this work is the AOAC International 944.07 method for Gas Chromatography and Mass Spectrometry detection (GC/MS). The method calls for calibration of ethyl carbamate with a propyl carbamate internal standard. As part of this experiment, butyl carbamate was investigated as an alternative internal standard.
