Image credit: ionicon Chemical ionization mass spectrometry (CI-MS) is a technique used to analyze the mass and structure of molecules by generating ions through chemical reactions rather than through direct…
Volatile organic compounds (VOCs) are found in many food and flavor products, and their presence can affect the flavor, aroma, and quality of the product. VOCs are used to analyze…
Introduction Proton Transfer Reaction Mass Spectrometry (PTR-MS) is a powerful analytical technique that has gained significant attention in the field of food science. It allows for the rapid and non-destructive…
Unveiling the Veil of Volatile Organic Compounds: Cork Taint in Wine and Beverages Wine connoisseurs savor the intricate flavors and aromas that dance on their palate with each sip. Yet,…
Volatile Organic Compounds (VOCs) in Food Packaging Food packaging plays a crucial role in preserving food quality, extending shelf life, and preventing contamination. However, certain types of packaging materials can…
Chemical and Physical Parameters of the analyte The molecular properties of a neutral molecule are important in proton transfer reaction mass spectrometry (PTR-MS) because they affect the probability of the…