APPLICATION NOTE

Rethinking Routine Quality Control for Food & Beverage

Summary

Quality teams in the food and beverage industry are under increasing pressure to do more with less. In fortified wine production, volatile quality markers are routinely monitored to support product consistency, process control, and quality decisions. Traditional gas chromatography (GC) methods require a distillation step, adding time and manual sample handling to an already cumbersome and complex process.  

Headspace molecular rotational resonance (MRR) offers a simpler workflow alternative, eliminating the need for distillation and manual sample preparation while enabling direct analysis. 

Download the application note to learn how headspace-MRR was used to directly quantify five key markers in fortified wine, providing valuable insights into consistency, safety, flavor, fermentation, and process performance, all while reducing analysis time.