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Dbwax etr column

Manufactured by Thermo Fisher Scientific
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Sourced in Netherlands

The Dbwax-etr column is a type of gas chromatography column used for the analysis of various organic compounds. It features a stationary phase specifically designed for the separation and detection of these analytes. The column is suitable for a range of applications within the analytical chemistry field.

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Lab products found in correlation

Trace 1300 gas chromatograph, by Thermo Fisher Scientific (2 mentions) Tsq 8000 evo triple quadrupole mass spectrometer, by Interscience (2 mentions) Triplus rsh autosampler, by Thermo Fisher Scientific (1 mentions)

2 protocols using dbwax etr column

1

Quantification of Volatile Organics by LI-GC-TQ-MS/MS

Cited 1 time
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The concentrations of targeted volatile organic compounds present in ethyl acetate extracts were quantified with external standards by liquid injection gas chromatography with triple-quad tandem mass spectrometry (LI-GC-TQ-MS/MS), using a Trace 1,300 gas chromatograph equipped with a Dbwax-etr column (Thermo Fisher Scientific) and coupled to a TSQ 8000 EVO triple quadrupole mass spectrometer (Interscience, Breda, Netherlands), as described previously (Díaz-Muñoz et al., 2021 (link)).
Decadt H., Weckx S, & De Vuyst L. (2023). The rotation of primary starter culture mixtures results in batch-to-batch variations during Gouda cheese production. Frontiers in Microbiology, 14, 1128394.
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2

Quantification of Volatile Organic Compounds in Cocoa and Chocolate

Cited 1 time
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Seventy-two VOCs were quantified in the ethyl acetate extracts of the cocoa pulp and cocoa beans and 102 VOCs in those of the chocolate-making samples, in duplicate, with external calibration, by liquid injection gas chromatography coupled to triple-quadrupole tandem mass spectrometry (LI-GC–MS/MS), using a Trace 1300 gas chromatograph equipped with a TriPlus RSH autosampler and a DBwax-etr column (Thermo Fisher Scientific) connected to a TSQ 8000 EVO triple-quadrupole mass spectrometer (Interscience), as described previously (Díaz-Muñoz et al., 2021 (link)).
Van de Voorde D., Díaz-Muñoz C., Hernandez C.E., Weckx S, & De Vuyst L. (2023). Yeast strains do have an impact on the production of cured cocoa beans, as assessed with Costa Rican Trinitario cocoa fermentation processes and chocolates thereof. Frontiers in Microbiology, 14, 1232323.
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