Food/Flavor/Aroma Resource Hub
Finding the sources of off-flavors is easier than ever with LECO GC-MS technology. Watch and explore our latest on-demand webinars and application notes to learn how LECO's GC and GCxGC technology can empower your laboratory.
Recorded Webinars
Watch industry experts focusing on some of the latest advancements in the field of food and aromas.
Challenges and Solutions in Aroma Profiling.
Presented by Lena Dubois, LECO Corporation
Towards an Even Better Tasting Veggie Burger: Untargeted GCxGC-MS Data Interpretation.
Presented by Hans-Gerd Janssen, Science Leader Unilever Research, Professor Recognition-based Analytic Chemistry at Wageningen University & Research, and Ed Rosing, Analytical Flavour Scientist at Unilever R&D Vlaardingen
Understanding Food Off-Flavors and Malodors: What Do You Do When GC-O Fails?
Presented by Ray Marsili, Analytical Flavor Chemist/Company Owner, Marsili Consulting Group
Flavor Ingredient Analyses – Leveraging GCMS Data To Support Product Development
Presented by Marlene Moskowitz, Senior Scientist, McCormick & Company
Application Notes
LECO's GC-TOFMS and GCxGC TOFMS instruments use the most sensitive full-scan technology in the world. Read how this allows scientists to explore deeper in food, flavor, and aroma industries with the following application notes.
GC-TOFMS with the Pegasus® BT
Essential Oil Characterization
Chemical Aroma Profile of Dark Chocolate Bar
Track Aging of an American IPA Beer at Different Storage Temperatures
GCxGC-TOFMS with the Pegasus® BT 4D
Frankincense and Myrrh: Visual Characterization and Comparison of Essential Oils
Characterization of Citronella Essential Oil
Characterization and Roast Level Differentiation of Coffee
Differentiation of Honey Aroma Profiles
Improved Characterization and Differentiation of Perfume Samples
Interested in learning how LECO can empower your results? Click below to request personalized information for your specific uses, or explore the instruments we use for these powerful results.
