Food and beverage safety and quality depend on knowing exactly what you're detecting. However, this can be challenging when molecules share the same formula and mass but have different structures. For example, ethylene oxide (EO) and acetaldehyde (AcH) may appear similar using conventional analytical methods, yet their structures and associated risks are very different. One is a carcinogen, while the other is not, making accurate identification critical for analytical chemists and quality teams.
Molecular rotational resonance (MRR) spectroscopy is an advanced technique that provides direct, structure-specific identification through unique spectral fingerprints. Faster, simpler, and smarter than traditional gas chromatography workflows, MRR can confidently identify volatile compounds in:
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Complex liquid matrices, such as edible oils and wines
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Solid matrices, such as spices
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Troublesome solvent environments, including Class 2 residuals
In addition to providing definitive structural identification, MRR enables calibration-free quantitation and impurity detection with minimal sample preparation. The technique eliminates the need for chromatography and reference standards, helping to streamline workflows.
