Blogs

Read our latest blogs and access past blogs, covering industries supported by SIFT-MS.

Blogs

A Once in a Lifetime Experiment: COVID-19 and Air Quality

In comparison to some cities, air quality in Christchurch, New Zealand, is relatively good.

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Challenges in Atmospheric Trace Gas Analysis Overcome Using SIFT-MS

Measuring trace VOCs in the Earth’s atmosphere can shed light on important processes, such as the formation of photochemical smog or the formation of aerosols.

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Syft's Commitment to Customer Success: Quality Training from Experts

When customers invest in SIFT-MS, there is much to learn so as to realize its full potential.

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Pittcon 2019: The Launch of Thermal Desorption-SIFT-MS!

We are excited to announce another successful outcome to our partnership with GERSTEL, with the launch of TD-SIFT-MS at Pittcon 2019 (held March 17-21 in Philadelphia, USA).

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Beef Aroma Quality Determination

Process-line or laboratory grading of fresh beef aroma is achieved simply and objectively by applying SIFT-MS for instantaneous, direct detection of evolved volatile compounds.

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Consumer Products

Process-line or laboratory detection of fish oil oxidation is achieved extremely simply by applying SIFT-MS for instantaneous, direct detection of volatile oxidation markers Edible fish oils rich in unsaturated fatty acids…

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Argan Oil Geographic Origin Analysis with SIFT-MS

Argan oil is an increasingly popular oil used for culinary and cosmetic purposes. In fact, I use it myself to keep my hair strong and healthy as it grows.

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Origin-Labeled Olive Oil Authentication Using SIFT-MS

Increasing global demand for virgin olive oils has resulted in an increasingly competitive market.

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Rapid Beef Quality Classification Using SIFT-MS

For beef consumers, aroma is a key indicator of beef quality.

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A Tough Nut to Crack

The macadamia shell is five times harder than a hazelnut shell and has physical properties similar to aluminium. It has a Vickers hardness of 35.

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A Better Way of Fingerprinting Fruit Aromas

Aromas are important aspects of fresh produce quality and commonly contribute to the first experience a consumer has. First impressions matter.

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“Does This Meat Smell Funny to You?”

Subjective measures are of limited value if you need to get objective answers.

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