Environmental and Human Health Risk Assessment.

Abstract not availableJRC.I-Institute for Health and Consumer Protection (Ispra

Characterisation of a Second Generation of European Reference Soils for Sorption Studies in the Framework of Chemical Testing. Part 2. Soil Adsorption Behaviour of Organic Chemicals.

Abstract not availableJRC.(EI)-Environment Institut

Polychlorinated Biphenyls (PCBs) and Orgnaochlorinated Pesticides (OCPs) in the sediments of an Italian Drinking Water Reservoir.

The concentration of 9 polychlorinated biphenyls (PCB 28, 52, 101, 151, 170, 180, 183 and 194) and of 8 micropollutants commonly classified as organochlorinated pesticides, or OCPs (alfa-HCH, beta-HCH, gamma-HCH, QCB, HCB, pp'-DDT, pp'DDE and pp'-DDD), was determined in 22 sediment samples of lake Simbirzzi, an artificial reservoir supplying drinking water to the city of Cagliari (Sardinia, Italy).JRC.(EI)-Environment Institut

Laser mass spectrometry as on-line sensor for industrial process analysis

Laser mass spectrometry as on-line sensor for industrial process analysis : process control of coffee roasting / R. Zimmermann ... - In: Analytical chemistry. 76. 2004. S. 1386-140

Laser mass spectrometry as on-line sensor for industrial process analysis : process control of coffee roasting

The objective of the project is to develop on-line, real-time, and noninvasive process control tools of coffee roasting that help deliver a consistent and high-quality coffee aroma. The coffee roasting process was analyzed by direct injection of the roaster gas into a time-of-flight mass spectrometer and ionized either by resonance enhanced multiphoton ionization (REMPI) at 266 and 248 nm or vacuum ultraviolet single-photon ionization (VUV-SPI) at 118 nm. The VUV ionization scheme allows detecting mainly the most volatile and abundant compounds of molecular mass below 100 m/z, while REMPI ionizes mainly aromatic compounds of molecular mass larger than 100 m/z. Combining the compounds ionized by resonant and single-photon ionization, approximately 30 volatile organic compounds are monitored in real time. Time-intensity profiles of 10 important volatile coffee compounds were discussed in connection with their formation chemistry during roasting. Applying multivariate statistics (principle component analysis) on time-intensity traces of nine volatile coffee compounds, the roasting degree could be traced as a consistent path in the score plot of the two most significant principle components (including 68% of the total variance), for a range of roasting temperatures (200-250°C)