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Aroma Flavor Fragrance

LECO instruments provide detailed chemical profiling of aroma and flavor compounds, enabling producers to ensure product consistency, enhance sensory appeal, and verify ingredient authenticity.

2002-laba-meat-packaging

Analysis from the Lab to the Bottom Line

203-821-525

Analysis of Fats in Food Products with GC-TOFMS

Reporting the fat content of food on packaging material is required for many products. For this reason, the ability to detect and distinguish different types of fats is important. The AOAC has an official method, Method 996.06, for the detection o...
203-821-703

Analysis of Musty Odorous Compounds in Drinking Water by SPME GC-TOFMS

Complaints received by drinking water industries are often related to bad taste and/or unpleasant odors in drinking water. Most complaints involve the presence of chlorine or earthy/musty-smelling compounds. These issues can lead consumers to perc...
203-821-408

Analysis of Polychlorinated Biphenyls (PCBs) in Fish Oil Supplements by Gas Chromatography with High-Performance Time-of-Flight Mass Spectrometry

The American Heart Association recommends eating two servings of fish per week, specifically fish with high fat content such as tuna and salmon. In this study, the advantages of using the Pegasus GC-HRT to analyze complex matrices such as fish oil...
203-821-667

Aroma Compounds Pumpernickel Bread

Aroma Compounds Pumpernickel Bread
203-821-659

Baijiu Spirits ChromaTOF Sync Pegasus BT

Application Notes // Baijiu Spirits ChromaTOF Sync Pegasus BT -659
203-821-590

Beer Aging at Storage Temperatures

Correlation of Chemical and Sensory Data to Track Aging of an American IPA Beer at Different Storage Temperatures
203-821-495

Brand Distinguishing Analytes in Perfume

203-821-610

Brewery Process Monitoring with GC-MS

203-821-314

California Lemon Oil

203-821-639

CBD Beverage Comparison

LHF-MDCW24-LPSS-315

Characterization and Comparison of Basil Before and After Drying Using GC, GCxGC, and TOFMS

Characterization and Comparison of Basil Before and After Drying Using GC, GCxGC, and TOFMS
203-821-661

Characterization and Comparison of Whiskey Aroma Profiles with GC-TOFMS and ChromaTOF Sync

401-952-759

Characterization of Beverage Products Containing Cannabidiol (CBD) by GCxGC TOF-MS

Liz Humston-Fulmer [LECO] utilized GCxGC TOF-MS technologies to understand the chemical composition of CBD-infused beverages.
203-821-611

Characterization of Citronella Essential Oil

Application Notes // Citronella Essential Oil Pegasus BT4D (-611)
203-821-523

Characterization of Fruit Tea Beverages with the Pegasus BT

2012-jcro-merlot-wine

Characterization of the Volatile Profile of Brazilian Merlot Wines through Comprehensive Two-Dimensional Gas Chromatography Time-of-Flight Mass Spectrometric Detection

203-821-653

Chardonnay Sample Sets ChromaTOF Sync

203-821-712

Chemical Profiling of Commercially Available Cola Beverages Using GC-TOFMS and ChromaTOF Sync

In this study, HS-SPME was used to extract the Volatile Organic Compounds (VOCs) of 13 commercially available cola beverages for analysis by GC-TOFMS. The data were then processed using our data alignment tool ChromaTOF Sync, which compiles peak i...
203-821-598

Chocolate Aroma

A complete workflow to determine chocolate aroma profiles is explored.