Mass spectral based chemical sensor

Kinton, V.R., Collins, R.J., Kolahgar, B. and Goodner, K.L. (2003) Fast analysis of beverages using mass spectral based chemical sensor, Gerstel AppNote, 4, 1-10. [Pg.221]

Analysis of Flavors Using a Mass Spectral-Based Chemical Sensor... [Pg.91]

Differences between different formulations were detected using a mass spectral based chemical sensor with static headspace introduction. Results were validated using traditional GC/MS with SBSE-thermal desorption introduction. Advantages of using the chemical sensor include fast sample throughput and easy to interpret results. For this particular application, flavor formula 1 was found to be very similar to flavor formula 4. This result was also confirmed by the flavor supplier. [Pg.101]

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