Routine analyses in the field of volatile and odor compound analysis:
- evaluation of essential oil composition using GC and GC/MS methods,
- determination of by-products of alcoholic fermentation using GC, HS-GC (higher alcohols, aldehydes, methanol, esters, selected fermentation inhibitors), HPLC (organic acids, sugars, ethanol, glycerol, selected fermentation inhibitors),
- profiling of volatile compounds in food products using GC/MS, GC×GC-MS,
- Changes in the content of volatile/odor compounds in technological processes and product storage (non-targeted analysis),
- Profile sensory analysis of food products (non-targeted analysis).
- Testing of musty/earthy odors in food (panel of 13 compounds) using HS-SPME-GC-MS/MS
Non-routine testing:
- Identification of food off-odors or key aroma compounds using SAFE-GC-O (AEDA),
- Quantitative analysis of odorants using GC-MS, GC×GC-MS, GC-MS/MS,
- Solving technological problems related to changes in aroma of food products.
Courses:
- “The use of gas chromatography and mass spectrometry in food analysis” in various variants for employees of company laboratories, control laboratories, and university staff
- “Sample preparation techniques in the analysis of volatile and odor compounds in food”
- “Gas chromatography – olfactometry”