Aroma compound quantification of food samples

Identification of certain aroma compounds by the GC-MS technique. The method is based on comparing the GC-MS signal to the corresponding isotopically labeled standard for each aroma compound.

Examples of identifiable compounds:

• acetoin

• isoamyl acetate

• isoamyl isovalerate

• ethyl butyrate

• hexanal

• (E)-2-hexenal

• cis-3-hexenal

• delta-dodecalactone

• butyric acid

• isovaleric acid

The displayed price includes the quantification of one selected aroma compound. Please request a quote for the analysis of multiple compounds.