date:Aug 02, 2019
s Hofmann, Director of the Leibniz-Institute for Food Systems Biology and Professor of Food Chemistry and Molecular Sensory Science at the TUM.
It is based on an ultra-high performance liquid chromatography mass spectrometry (UHPLC-MS) method typically used for taste analysis.
The new and time-saving feature of the developed approach is that volatile odorous substances can now also be analysed by means of an upstream enrichment or substance conversion step using this method, which is otherwise