Contact us for help with your samples
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.
HF-RIVA12-LPSS-092
HF-ASBC18-LPSS-255
203-821-597
Gas chromatography (GC) is an important tool to separate individual analytes in a complex sample. Coupling GC with time-of-flight mass spectrometry (TOFMS) allows for identification and quantification of the separated analytes.
203-821-707
This application note presents an improved GCxGC-TOFMS workflow for fragrance allergen analysis designed to meet evolving global compliance requirements. Using the Pegasus BTX 4D system, the method reduces analytical runs while delivering accurate...
203-821-720
In this work, we investigated the volatile and semi-volatile chemical components of used consumer towels with a goal toward exploring the musty malodors. A collection of towel swatches, some with the malodor and some without, were sampled with hea...
JB-IMSC17-LPSS-201
203-821-682
The production of coffee and process development of new coffee variants and substitutes (caffeine free, alternative taste, and
aroma profiles, etc.), is a huge industry globally. The ability to guarantee the safety of these products while also mo...
2024nts03
Joining us from The Open University, UK, Dr. Geraint Huw Morgan, STEM Research Infrastructure Lead and Director of the Centre for Analytical Solutions, present an in-depth exploration of non-targeted screening techniques for complex aroma profile...
209-200-177
Pegasus BTX Application Snapshot - Molassess
2024NTS06
Joining us from the University of Messina, Mariosimone Zoccali, Assistant Professor of Analytical Chemistry, present on 'Boosting Food Analysis Using GCxGC-ToFMS.
In his talk, Prof. Zoccali explores the pioneering applications of Comprehensive T...
203-821-640
Sensory Directed Analysis of GC-MS Data via Olfactory Detection
HF-ACS21-LPSS-284
HF-ISCC13-LPSS-110
CF-ASMS11-LPSS-042
JF-FRUIT-BEER-ESTERS
203-821-517
This application note demonstrates the sensitive quantification of 2,4,6-trichloroanisole (TCA), a primary cause of cork taint in wine, using HS-SPME coupled with GC-TOFMS on the Pegasus BT. Spiked wine samples were analyzed across sub-ppt to ppb ...
203-821-560