Components of different concentrations are often found in food aroma profiles, but compounds that are odour- active are usually present in small amounts. Hence it is important to ensure that all ...

Module 5 of the Complete Sample Preparation course. This course covers the theory of static and dynamic headspace and how to modify samples to improve results, how to create HS methods, analyse ...

This course covers all the essential knowledge and practice to start developing methods and analysing samples using static or dynamic headspace. We cover the theory of the technique plus method ...