Gerstel Aplicaciones
- Static Headspace Combined with Hot Injection and Trapping (HIT-HS) for the Analysis of Flavor Volatiles in Kombucha
- Identifying Key Odor Compounds in Bourbon using Solvent-free Aroma Dilution Analysis and a Novel Software for interpreting GC-O Data
- Comparison of Principal Component and Sensory Directed Analysis for the Differentiation of Aroma Characteristics of Honey from Different Botanical Sources
- Aroma Analysis of Cooked Ground Beef and Plant-Based Meat using Automated and Optimized Dynamic Headspace Extraction with Dry Purge Function
- Application of an ODP Performance Checkout Procedure and a Demonstration of using the GERSTEL ODP 4 for Sniff and Trap Work
- Analysis of Beverage Samples using Thin Film Solid Phase Microextraction (TF-SPME) and Thermal Desorption GC_MS
- A Comparison of Techniques for Sampling of Plant Volatiles in Four Plant Varieties
- A Comparison of 4 GC-MS Extraction Techniques to Determine Comprehensive VOC and Semi-VOC Profiles in Fragrance, Beverage, and Building Products
- A Combination of Standard (SBSE) and Solvent-Assisted (SA-SBSE) Stir Bar Sorptive Extraction for Comprehensive Analysis of Flavour Compounds in Beverages