Volatiles

Volatiles are a group of compounds that have a low boiling point and evaporate at room temperature. Volatiles, such as volatile organic compounds (VOCs), can be used to determine shelf-life of food samples. GC-MS is typically used to analyze volatiles.

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Webinars

Investigating the impact of volatile compounds on the flavor profiles of foods and drinks

Speakers: Prof. Kieran Kilcawley, Teagasc Food Research Centre and Adjunct Professor, University College Cork and Technological University Dublin, Carrie Haslam, SelectScience

17 Oct 2024

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Resources

Application Note

Measurement of PFAS in complex consumer product matrices

14 May 2024

Application Note

Analysis of volatile organic compounds in drinking water with the ISQ 7610 GC-MS using HeSaver-H2 Safer technology

15 Mar 2024

Application Note

Explore the series 340: prepASH

19 Sept 2023

Application Note

Revolutionary productivity for volatile residue and impurity analysis

9 Jul 2023