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 - Posts: 9
 - Joined: Fri Nov 01, 2019 2:56 pm
 
Thank you for reading this post. I would like to reach out to the seasoned chromatographers out here for advice.
I began using GC-MS six months ago with methods designed by the person who held my position before me. I can look at all the Agilent documents and troubleshooting articles I want, but there is no substitute for experience.
I am looking to expand on quantitation possibilities of flavor compounds in horseradish. Currently, I can quantitatively measure the most abundant and potent flavor chemical. I am interested in compounds that are less abundant, but visible in the chromatogram.
One of the compounds of interest appears as a wide hump of a peak toward the end of the run time. The gradient is a constant rate of 10 degrees/min with a bake off at the end. My first thought is to steepen the temperature gradient right before the RT of the peak I seek to refine. It is the last peak to come off. Also, the peak is sometimes larger or smaller in chromatograms of an identical sample. Does this mean affinity to the column could make it more difficult to analyze this compound?
Are there any strategies given the scenario that jump out to you experienced chromatographers?
Thank you,
