Analysis of VOCs in Foodstuffs Using TD-GC-TOF MS

See how collaborating scientists from Cardiff University and the European QUAFETY project use newly developed techniques to profile volatile organic compounds (VOCs) in packaged food. The development of thermal desorption, GC-MS and time-of-flight instrumentation as a single unit has given access to remote sampling, as well as repeat measurements of biologically active compounds. Watch the video to find out more.