New Approach to Food Smell Analysis Using Combination of GCMS and GC-SCD

Sulfur compounds in food can be smelled even at trace levels.  While GCMS can positively identify sulfur compounds, it is sometimes not sensitive enough for trace amounts.  In such cases, a Sulfur Chemiluminescence Detector (SCD) can be used to quantify sulfur compounds at ultra-low levels.

In this study we show the combination of GCMS and GC-SCD as an innovative approach to food smell analysis.

Part 1   Part 2 


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