Selective Ultra-Trace-Analysis
Selective Ultra-Trace-Analysis

Selective Ultra-Trace-Headspace Analysis of Volatiles using ITEX - FLAVOURSPEC®

Separating complex matrices by GC enables optimal use of the sensitivity of IMS which w.r.t. (off-) flavour inducing compounds is of high interest in food and flavour related applications. Combining this unique set-up with distinguished enrichment properties of thermal desorption by ITEX (In-tube Extraction) DHS (Dynamic Headspace) lead to a benchmark in the field of trace analysis where very lowest (sub ppb) detection limits and enhanced separation characteristics are required.

Selective Ultra Trace Headspace Analysis

Selective Ultra Trace Headspace Analysis:

  • General enrichment of volatile organic compounds in order to gain sensitivity
  • Selective enrichment/controlled depletion of compounds (in order to dispose undesired or perturbing matrix compounds)
  • Highly sensitive detection of green tea fingerprints based on highly volatile and semi-volatile components
  • Alcoholic beverages: Whisky, Wine, Liquors (aging, quality control, flavour analysis, e.g.)
  • Detection of TMA in fish or shrimps
  • Sensitive detection of Geosmin
  • Detection of different ketones in food stuff

 

 

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