Latest News and Application Notes

Enhanced GC-MS Workflow Solutions

November 17, 2022

With ever-increasing demands on your time and resources, optimizing your workflow is essential. Learn how state of the art instrument and software solutions come together, to enhance your one- and two-dimensional gas chromatography applications (GC-MS and GCxGC-MS) in a collection of short webinars presented on Wednesday, November 30. These webinars will be presented twice for ease of international audiences.


First Session Second Session
04:00 (UTC +0)
09:30 IST (UTC +5:30)
13:00 JST (UTC +9)
15:00 AEDT (UTC +11)
15:00 (UTC +0)
07:00 AM PST (UTC -8)
10:00 AM EST (UTC -5)
16:00 CET (UTC +1)
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Optimizing Complex Environmental Analyses with Gas Chromatography Techniques: an LCGC E-Book

March 4, 2022

Environmental crises are now a daily concern in labs all around the world, and scientists are racing to get ahead of the problems. In their latest e-book partnership, LCGC and LECO teamed up to turn a spotlight on some of the latest GC-MS and GCxGC-MS techniques that can help labs pull ahead of the curve.

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Pesky Pesto Peculiarities and GCxGC Analysis

February 11, 2022

Pesto can trace its roots back to ancient times, though it really only started taking off in North America in the 1980s and 90s. Though the primary base is consistent, with pine nuts, basil, and olive oil, individual recipes vary. As canned and bottled pesto became more accessible, individual manufacturers developed their own unique flavor profiles. While these recipes are usually trade secrets, the power of GCxGC TOFMS can tease apart some of the differences.

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Towards an Even Better Tasting Veggie Burger with GCxGC-MS

August 27, 2021

Sustainability is on everybody’s mind these days. Companies want to create products that are better for the environment and consume fewer resources. Unilever is no exception. This forward-thinking flavor company has recently been pushing to develop new and delicious plant-based protein substitutes that are more sustainable than meat-based protein but no less healthy (or, preferably, even more healthy!). However, as Unilever scientists Hans-Gerd Janssen and Ed Rosing explain, nature made a pretty delicious protein in the form of meat, with a very distinct flavor and mouth-feel. Creating a substitute isn’t easy.

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Sensational Syrup: Quantifying the Effect of Bourbon-Aging with GCxGC and ChromaTOF® Tile

May 14, 2021

Charred oak barrels that were once used to age bourbon have found new life as they get repurposed for a variety of foods and beverages to add a new flavor profile to familiar delicacies. But how much can an old bourbon-soaked barrel change the chemical makeup? LECO used ChromaTOF® Tile to differentiate regular and barrel-aged maple syrups and quantify the difference.

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