Blogs
Read our latest blogs and access past blogs, covering industries supported by SIFT-MS.
Blogs
Nitrous Acid Air Quality Study: How Does SIFT-MS Stack Up?
One of the biggest challenges we’ve faced at Syft over the years is benchmarking SIFT-MS accuracy for trace analysis applications.
Read MoreChallenges 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.
Read MoreSyft'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.
Read MoreBeef 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.
Read MoreRapid Fish Oil Oxidation Analysis by SIFT-MS
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…
Read MoreArgan 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.
Read MoreOrigin-Labeled Olive Oil Authentication Using SIFT-MS
Increasing global demand for virgin olive oils has resulted in an increasingly competitive market.
Read MoreRapid Beef Quality Classification Using SIFT-MS
For beef consumers, aroma is a key indicator of beef quality.
Read MoreA 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.
Read MoreA 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.
Read More“Does This Meat Smell Funny to You?”
Subjective measures are of limited value if you need to get objective answers.
Read MoreAcrylamide formation during food processing captured by real-time SIFT-MS
Acrylamide is formed when starchy foods are cooked at high temperatures and is a potential human carcinogen. As such, levels of acrylamide in food products are regulated.
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