Introduction The quantification of food volatiles is a critical aspect of food science that directly influences food quality, safety, and consumer perception. Volatiles are compounds that easily evaporate and contribute…
Various theoretical approaches based on capture collision theory have been developed to compute the rate coefficients of ion-molecule reactions in the gas phase. These theoretical methods require the electric dipole…
Volatile Organic Compounds (VOCs) are a diverse group of organic chemicals that have a high vapor pressure at room temperature, leading to significant evaporation and release into the atmosphere. They…
Introduction to Volatile Organic Compounds (VOCs) in the Atmosphere Volatile Organic Compounds (VOCs) are a significant group of organic chemicals characterized by their high vapor pressure at room temperature, leading…
SIFT-MS Analytic Method These Direct Injection Mass Spectrometry (DIMS) techniques rely on calibrating instruments using standards with known concentrations and protonated ion signals. Although the most accurate analysis requires calibrating…
Chemical ionization mass spectrometry Chemical ionization mass spectrometry (CI-MS) is a technique used to analyze chemical compounds by ionizing them in the gas phase using chemical reactions rather than electron…