• Quality Analysis of Printed Circuit Boards

    Printed circuit boards (PCBs) and 1206 sized components were placed in a hot chamber at 255 oC for 2.5 minutes and off-gassing chemicals were trapped by Tenax molecular sieve/ cyrotrap with liquid nitrogen. Chemical identities were determined by gas chromatography/ mass spectrometry. The most striking difference between printed circuit boards (PCBs) was due to a […]

  • Measurement of volatiles from Applied Skin Lotions

    The objective for this project was to determine what compounds were uniquely generated from skin treated with lotion. Samples (conditioned Twister bars exposed to skin headspace) were received from Unilever and stored under refrigeration until analyzed by a GC-MSD equipped with Gerstel components including: MPS2, TDU, CIS, and MACH. Twister bars were placed into TDU […]

  • Quality Analysis of Plastics

    Thirteen samples were analyzed in triplicate by placing approximately 23 mg of shaved PET pellet into a Gerstel microvial that was placed into a TDU tube and heated to 280oC for 5 minutes inside a thermal desorption unit (TDU). The TDU transfer temp was 300oC and operated in splitless mode. Volatiles generated during the melting […]

  • Identification of Off-Odors in Corrugated

    Organoleptic assessment revealed overall aroma intensity of the suspect corrugated was similar in character, but stronger than normal. Upon headspace volatile extraction with a proprietary device equipped with thermal desorption tubes, and analysis by GC-MS/O, and GC-MS, it was determined there were 3 furan species extracted from suspect corrugated sample headspace only. Furans are indicative […]

  • Volatiles from different varieties of watermelon

    Volatile and semi-volatile compounds were extracted by stir bar sorptive extraction from watermelon puree and headspace obtained from 4 different varieties. Analysis was conducted by gas chromatography mass spectrometry. More than 36 compounds were detected. 10 were positively identified with authentic standard confirmation. The compound present in greatest abundance varied according to variety.

  • Odorous Compounds from Sweet Potatoes

    A method was developed and tested to identify and measure volatile components generated from sweet-potato bread as it baked for the purpose of determining if hazardous chemicals identified by the National Space and Aeronautical Agency (NASA)’s maximum allowable concentrations list (SMACs) were present. A 14.5kL enclosed chamber made of polyethylene and polyvinylchloride was constructed to […]

  • Food and Beverage Odor Amelioration Efficacy

    Measuring the effect of odor ameliorating “actives” in foods: Aqueous solutions that contained food related odors identified as commercially important were treated separately with ameliorating substances. How well the added substances worked to decrease odor in a model solution was determined by measuring headspace concentrations of odorants before and after treatment utilizing headspace stir bar […]