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Gas Chromatography Solutions in Food Testing

Chromatography in Food Testing - GC and GC-MS

Enabling consumer safety and fair markets while protecting the reputation of Food producers.

We offer industry-leading chromatographic solutions to help ensure the quality and safety of food supplies around the world. From the detection of contaminants in food to quality control of food contact materials according to regulations, laboratories need trusted solutions to implement efficient analytical workflows. The GC 2400 Platform, featuring the MS 2400 SQ System, provides sensitivity for the most challenging food matrices while ensuring efficient lab operations.

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GC and GC-MS Spotlight


Coffee Characterization Using Clarus SQ 8 GC/MS, TurboMatrix HS Trap and GC SNFR Olfactory Port

Ensuring the quality and consistency of coffee is vitally important, as it is one of the world’s most consumed beverages. The taste of a cup of coffee depends u ...
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Quantification of Rice Aroma

This application note describes the automated HS-GC/NPD technique applied to the analysis of various type of rice samples. This method was successful for the de ...
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A Method for the Quantification of Ethanol Content in Consumable Fruit Juices by Headspace Injection

A new application has been developed in the accurate determination of ethanol content in samples of these products utilizing the PerkinElmer® TurboMatrix™ heads ...
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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 mi ...
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Characterization of Hop Aroma Using GC/MS, Headspace Trap and Olfactory Port

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 ...
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Aroma Study of Whisky

The production of whisky requires maturation in wooden casks for the full development of the finished product’s character. Subtle differences in the casks’ cond ...
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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.
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Monitoring Volatile Organic Compounds in Beer Production Using the Clarus SQ 8 GC/MS and TurboMatrix Headspace Trap Systems

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 chroma ...
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Qualitative Evaluation of Aroma-Active Compounds in Grape and Grape-Derived Products by Means of Headspace SPME-GC/MS Analysis

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 t ...
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The Qualitative Characterization of Fruit Juice Flavor using a TurboMatrix HS Trap and a Clarus SQ8 GC/MS

The PerkinElmer® TurboMatrix™ Headspace Trap system coupled with a Clarus® SQ 8 GC/MS is a very convenient means of identifying low concentration volatile organ ...
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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 ...
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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 m ...
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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 ...
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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 sampl ...
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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 determinin ...
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Determination of 24 Polycyclic Aromatic Hydrocarbons in Smoked Meat by ASE Extraction-GPC Purification Coupled with GC/MS

Polycyclic aromatic hydrocarbons (PAHs), a class of complex compounds containing two or more benzene rings, are widely found in the environment and food. PAHs a ...
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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 c ...
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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 po ...
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Pesticide Residues Analysis by Clarus GC

This Application Note talks about pesticide residues analysis tested by Clarus 690 Gas Chromatograph
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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 t ...
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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 ei ...
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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 ...
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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 ...
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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 ...
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