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"Aroma Flavor Fragrance" resources

LECO instruments provide detailed chemical profiling of aroma and flavor compounds, enabling producers to ensure product consistency, enhance sensory appeal, and verify ingredient authenticity.

101 results
Characterization and Comparison of Basil Before and After Drying Using GC, GCxGC, and TOFMS
LHF-MDCW24-LPSS-315 Characterization and Comparison of Basil Before and After Drying Using GC, GCxGC, and TOFMS
Characterization and Comparison of Whiskey Aroma Profiles with GC-TOFMS and ChromaTOF Sync
203-821-661
Characterization of Beverage Products Containing Cannabidiol (CBD) by GCxGC TOF-MS
401-952-759 Liz Humston-Fulmer [LECO] utilized GCxGC TOF-MS technologies to understand the chemical composition of CBD-infused beverages.
Characterization of Citronella Essential Oil
203-821-611 Application Notes // Citronella Essential Oil Pegasus BT4D (-611)
Characterization of Fruit Tea Beverages with the Pegasus BT
203-821-523
Characterization of the Volatile Profile of Brazilian Merlot Wines through Comprehensive Two-Dimensional Gas Chromatography Time-of-Flight Mass Spectrometric Detection
2012-jcro-merlot-wine
Chardonnay Sample Sets ChromaTOF Sync
203-821-653
Chemical Profiling of Commercially Available Cola Beverages Using GC-TOFMS and ChromaTOF Sync
203-821-712 In this study, HS-SPME was used to extract the Volatile Organic Compounds (VOCs) of 13 commercially available cola beverages for analysis by GC-TOFMS. The data were then processed using our data alignment tool ChromaTOF Sync, which compiles peak i...
Chocolate Aroma
203-821-598 A complete workflow to determine chocolate aroma profiles is explored.