The American Society for Testing and Materials (ASTM) recently updated its standards E 1387 and E 1618 for the analysis of fire debris. The changes in the classification of ignitable liquids are presented in this review. Furthermore, a new standard on extraction of fire debris with solid phase microextraction (SPME) was released. Advantages and drawbacks of this technique are presented and disc...

Vienna University of Technology, Institute of Applied Synthetic Chemistry, Getreidemarkt 9/163-MC, A-1060 Vienna, Austria E-mail: [email protected] ** Ludwig Boltzmann Institute of Osteology at the Hanusch Hospital of WGKK and AUVA Trauma Centre Meidling.4 Medical Department , Heinrich Collin-Strasse 30, A-1140 Vienna, Austria *** Vienna University of Technology, Institute of Mat...

The volatile fractions of Cape gooseberry and blueberry were determined by headspace solid-phase microextraction coupled with comprehensive two-dimensional gas chromatography with time-of-flight mass spectrometry (HS-SPME/GC×GC-TOFMS). The highest amount of alcohol (51.8%), ester (32.8%) and carboxylic acid (6.9%) was in blueberry in comparison with gooseberry and oppositely ketones (14.7%), al...

The present research describes the use of directly suspended drop microextraction and air-assisted dispersive liquid-liquid microextraction method coupled with UV-Vis spectrophotometer for the analysis of doxepin in water and biological samples. Several important parameters which influence the extraction efficiencies of these two microextraction methods, such as the kind of extracting solven...

The volatile components in single-flowered and double-flowered Chinese narcissus were identified by headspace-solid phase microextraction (HS-SPME) coupled with GC and GC/MS. Changes in aroma during the vase-life (days 0, 1, 2, 3, 4, 5 and 6) of two samples were also studied. A total of 35 compounds were identified, of which all were present in single-flowered and 26 in double-flowered samples....

Furan is a food processing contaminant classified as possibly carcinogenic to humans. As the occurrence of furan has been reported in a variety of foods processed in sealed containers, the objective of this work was to investigate if the contaminant can be found in home-cooked foods prepared in a pressure cooker. For that, several foods including beans, soy beans, whole rice, beef, pork, potato...

Characteristic aroma volatile compounds from different parts of cayenne pineapple were analyzed by headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC/MS). The main volatile compounds were esters, terpenes, ketones and aldehydes. The number and content of aroma compounds detected in pulp were higher than those found in core. In pulp, the characteristic a...

in the present work a modified in-tube solid phase microextraction technique followed by gas chromatography-mass spectrometry (gc-ms) has been applied for determination of water odorants. geosmin, 2-methyl isoborneol, 2-isopropyl-3-methoxy pyrazine, 2-isobutyl-3-methoxy pyrazine and 2,4,6-trichloroanisol are of the most important odorants which have been studied. in the described method, analyt...

A method for the determination of trichloroethylene (TCE) in water using portable gas chromatography/mass spectrometry (GC/MS) was developed. A novel sample preparation method, liquid–liquid microextraction assisted solid phase microextraction (LLME–SPME), is introduced. In this method, 20 μL of hexane was added to 10 mL of TCE contaminated aqueous samples to assist headspace SPME. The extracti...

Volatile compounds are responsible for the wine "bouquet", which is perceived by sniffing the headspace of a glass, and of the aroma component (palate-aroma) of the overall flavor, which is perceived on drinking. Grape aroma compounds are transferred to the wine and undergo minimal alteration during fermentation (e.g., monoterpenes and methoxypyrazines); others are precursors of aroma compounds...