Components of different concentrations are often found in food aroma profiles, but compounds that are odour- active are usually present in small amounts. Hence it is important to ensure that all ...

Headspace sampling is an ideal way of introducing a sample into a GC. It avoids the introduction of involatile or high-boiling contaminants from the sample matrix and it can often be used for the ...

Airborne chemical signals emitted by bacteria influence the behavior of other bacteria and plants. We present an overview of in vitro methods for evaluating bacterial and plant responses to bacterial ...

Many types of organic ingredients are found in beer, with concentrations ranging many orders of magnitude. A variety of plants contain essential oils that include aroma-active hydrocarbons such as ...

This course covers all the essential knowledge and practice to start developing methods and analysing samples using static or dynamic headspace. We cover the theory of the technique plus method ...