The Ion Mobility Spectrometer (IMS) by G.A.S. mbH enables the use of the IMS technology coupled to temperature ramped benchtop gas chromatographs (GC) and by that in very demanding analytical applications where high separation capabilities and/or sensitivity are needed
The Ion Mobility Spectrometer (IMS) by G.A.S. mbH enables the use of the IMS technology coupled to temperature ramped benchtop gas chromatographs (GC) and by that in very demanding analytical applications where high separation capabilities and/or sensitivity are needed. Compared to other detectors the IMS offers a second dimension of separation and by that full orthogonality so that co-eluting compounds can still be separated before they are detected at low-/sub ppb level.
According to the laws of IMS which operates at atmospheric pressure ions are separated by their mass and structure. By that even isomeric compounds can be separated from each other. The applied tritium source with a low intensity lies below the exemption limit of the EU directive 96/29 EURATOM and therefore does not need any licencing. The operation of the detector can be in the positive mode to e.g. test for heteroatomic compounds when dealing with (off-) flavour inducing compounds. It also performs with outstanding sensitivity in the negative mode when testing for e.g. halogenated or sulphurous substances.
The compact device comes as ready-to-couple with software for setting of detector parameters same as drift gas flow. The customized transfer line is temperature-controlled and steered by the GC so that ‘cold spots‘ can be avoided. With the oven exit on the right the GC-typical MSD (mass selective detector), located on the left side, can still be used in parallel.
Matrix Impact on Flavour Development
Understand how a change in formulation of food or beverage affects the product’s flavour.
Beer brewing: Analysis and Quality Control
The quantification of diacetyl and pentanedione (vicinal di-ketones) to determine the end of the brewing process is the key criteria in the global beer industry.
Deterioration of fried Products and frying Oil
Crisps and frying oils – when exposed to light and/or temperature- oxidize with time, producing a wide series of aldehydes, ketones and acids so that they loose their flavour or become rancid.
Comprehensive Testing of green Tea
Quality control, authentication, habitat, grade and shelf life of green tea are not only due to their significant economic aspect but also with respect to natural stimulants and quality of life of high relevance.
Differentiation and Authentication of Rice
The quality control of rice as the most widely consumed staple food providing a fifth of the world’s calories on a daily basis has an outstanding importance regarding human health and nourishment.
Tobacco and cigarettes
Tobacco and cigarettes belong to the world’s most important luxury foodstuffs/stimulants with a global turnover in the high hundreds of billions USD. A sophisticated quality control regarding several aspects is a MUST.
Analysis of Olive Oil
High quality native olive oils is a pure and healthy natural product that stands out due to a complex and rich flavour. There is a mayor interest of all parties involved throughout the entire supply chain assure a best quality and pay an adequate price for it.
Milk and Diary Products
Milk and diary products belong to world’s most nutritious and commonly consumed foodstuff. Their variety in composition, ingredients and taste seems endless. Product same as flavour quality control are crucial criteria concerning customer satisfaction.
Low Sulfur Detection
Many sources of natural and petroleum gas, from gas well, refinery or landfill, contain sulfur compounds that are odorous, corrosive and poisonous to catalysts used in gas processing. Further to that by-products from gas processing can occur in high purity grade of CO2 which is produced for agricultural or beverage purposes.