NEW videos available on the Analysis of VOCs in Foodstuffs Using TD-GC-TOF MSWatch these exclusive videos to see how to profile volatile organic compounds (VOCs) in the headspace of packaged food in order to determine shelf-life.
The development of the thermal desorption, GC-MS and time-of-flight instrumentation as a single unit has given access to remote sampling, as well as repeat measurements of biologically active compounds.
This is a collaborative research work developed by Cardiff University and Markes International Ltd as part of the European QUAFETY project.
Click the links below to view the videos:
Sampling of Volatile Organic Compounds
Analysis of VOCs in Foodstuffs Using TD-GC-TOF MS