Elemental Analysis, Separation Science, And Metallography News By LECO

Elevate your expertise in analytical chemistry and food safety with a hands-on demonstration of the state-of-the-art GC×GC-TOFMS/FID workflow for MOSH/MOAH analysis.

While time-of-flight mass spectrometry (TOFMS) was first proposed in 1946, the technology simply didn't exist to allow for fast enough processing speeds to make it widely viable until 1995, when the Fast Chromatographic Detector was debuted at Pittcon. This group went on to join LECO and create the world's first commercial GC-TOFMS, the PEGASUS^®, in 1997. Ever since then, technological capabilities have exploded. One-dimensional GC-TOFMS and multi-dimensional GCxGC-TOFMS are powerful and provide rich and highly informative data. If you have a number of samples to study, the volume of data produced might seem overwhelming. However, LECO's data analysis add-ons for ChromaTOF brand software, ChromaTOF Tile and ChromaTOF Sync, have once again pushed GC-TOFMS capabilities beyond what was previously feasible.

The world of GC-MS applications is constantly expanding, growing into novel applications and improving classical uses. To celebrate the advancements of this powerful technology, LECO and The Analytical Scientist created an eBook that takes a look at some of the emerging uses of GC-MS. From measuring volcanic emissions to predict eruptions to developing the ultimate untargeted technique with GCxGC-MS, these articles explore a variety of topics.

In this application note, you will learn how the combination of GC×GC and HRTOFMS resulted in excellent quantitative PCP data.

Household dust is a repository of hazardous compound accumulation and therefore an important indicator of chemical exposure.

Have you seen the article in the latest eFoodLab issue about MOSH/MOAH analytics?
In this interview Dr. Susanne Kühn from our customer Kirchhoff Institute describes how she uses LECO´s GC×GC-BT-TOF-MS for the characterization of the MOAH fraction. She describes why GC×GC enables a more detailed examination of the MOSH and MOAH fractions.  Interested?

Pesto can trace its roots back to ancient times, though it really only started taking off in North America in the 1980s and 90s. Though the primary base is consistent, with pine nuts, basil, and olive oil, individual recipes vary. As canned and bottled pesto became more accessible, individual manufacturers developed their own unique flavor profiles. While these recipes are usually trade secrets, the power of GC×GC TOFMS can tease apart some of the differences.

Did you miss LECO's webinar during MDCW 2022?
Lena M. Dubois' presentation discussing solutions to challenges faced in routine analysis and discovery work during aroma analysis in the food industry is now available as on-demand video.