Food and Beverages

Quantitation of Smoke Taint Markers in Wine

• Quantitation of Smoke Taint Markers in Wine using the Triple Quad LCMS-8050
• Quantification of “smoke taint” compounds in wine by SPME-GCMS

Heavy Metals

• Infant foods (ICPMS)
• Food with Nutrient Function Claims- (AA)
• Measurement of Heavy Metals (Cd, Pb) in Pet Food by AAS

Natural Toxins

• Multi-residue analysis of 18 regulated mycotoxins by LC-MS/MS (2)
• Mycotoxins-Online SFE-SFCMS
• Analysis of Diarrhetic Shellfish Toxins (Okadaic Acid Group) Using Triple Quadrupole LC/MS/MS

Others

• Analysis of Dioxins in Foods and Feeds Using GC-MS/MS with BEIS
• Identification of Malicious Food-borne Pathogens from Fingerprint Samples using iDPlus Performance
• Determination of pyrrolizidine alkaloids in plant material using SFC-MS/MS

Veterinary Drugs

• Veterinary Drug Residue (LCMS)​
• Fast Quantitative Analysis of Aminoglycoside Antibiotic Residues in Meat, Eggs and Milk and Identity Confirmation with MRM Spectrum Mode

Residual Pesticides

• Direct Analysis of Glyphosate, Glufosinate and AMPA in Foods Using a Triple Quadrupole LC/MS/MS
• Direct probe ionization of glyphosate in beverage (DPiMS)
• Simultaneous pesticide analysis (Online SFE-SFCMS)​
• Simultaneous pesticide analysis in food (LCMS)​
• Simultaneous pesticide analysis (OFFline SFE-GCMS)​
• Simultaneous pesticide Analysis (SFC-MS)
• 313 Residual Pesticides in Black tea(LCMS/GCMS)
• Method for the determination of 326 Residual Pesticides in Rice using LCMS-8045 and GCMS-TQ8040 NX

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Edible Oils

• Simple and Rapid Identification of Vegetable Oils Using a Benchtop MALDI-TOF Mass Spectrometer and eMSTAT SolutionTM Statistical Analysis Software
• Quantitative Determination of Lard Adulteration by FTIR Spectroscopy with Chemometrics Method - Vegetable Palm Oil
• Differentiating Olive Oils Using UV-VIS Spectrophotometer and Spectrofluorophotometer

Food / Beverages

• Wine​ (LCMS/GCMS)​
• Identification of Meat Species in Food Products by Molecular Biological Methods
• Variation Analysis of Food – Three Dimensional Fluorescence Spectra of Black Tea Leaves with Different Places of Origin –

Herb & Spice

• Analysis of Volatile Compounds in Spices, Herb Tea, and Flavored Oils

Honey

• Qualitative Analysis and Quantitative Analysis of Sugars in Maple Syrup by FTIR

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Amino acids

• Analysis of Foods Using Nexera™ Post-Column Amino Acid Analysis System
• Non-derivatization LC/MS/MS Method for amino acids in fish

Bitterness

• Bittering components in Beer

Color

• Color, Bitterness of Beer
• Color measurement of Sugar and Juice
• Maple Syrup Color​

Freshness

• Freshness of fish meat (Nucleic acid)
• Freshness of fish meat (Amino acid and Histamine)
• Heat Denaturation of Protein (DSC)
• Heat Denaturation of Protein (FTIR)

Organic Acids

• Various methods for organic acids analysis
• Organic acids in Wine
• Short chain Fatty Acids using GCMS

Sugar

• Sugar in fruit juice
• Monosaccharides and Disaccharides in soft drink
• High sensitivity analysis
• Quantitative analysis of Honey-FTIR

Sweetener

• Simultaneous analysis for artificial sweetener
• Sugar alcohols in energy drink
• Commercial Stevia Sweetener

Texture

• Observation of Voids in White Bread
• Care food texture
• Fat Globules in milk
• Beverage texture
• Chicken texture analysis
• Prediction of Sensory Evaluation Values of Cookies by Multivariate Analysis

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Analysis of Fecal Extracts

• Metabolome Analysis of Japanese Rock Ptarmigan Feces
• Organic acids in Fecal Specimens
• Short-Chain Fatty Acids/Organic Acids in Fecal Specimens

Metabolites Produced by Gut Microbiota

• Metabolites using GCMSMS and LCMSMS
• Chiral Amino acids
• Volatile Gasses

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Aroma Analysis

• Coffee aroma (SPME arrow)
• Beer aroma using Peak Deconvolution (SPME arrow)
• White wine aroma (ITEX DHS)
• Aroma compounds and metabolites in food
• Cheese aroma (Optic-4/Monotrap)

Off-Flavor Analysis

• Off flavor in food package
• Off flavor in Beer
• Kimchi smell using GC-SCD and GCMS

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Physical testing properties of food package

• Tightness of PET Bottle Caps
• Non Destructive Observation of the structures of food container
• Transmittance of UV and NIR radiation for food container

Surface observation of food products

• Shape observation and Hardness Evaluation of Soybean Leaf

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