GERSTEL Solutions No. 7 (pdf; 1,86 MB)

GERSTEL MAESTRO Software 

Application 

Beer flavor analysis 

with a twist 

Virtuosity 

Defined 

Report 

Wine flavor from 

trash cans 

Application 

Hot in pursuit of 

forgers 

A passion for performance 

Get Gerstelized!

GERSTEL Solutions Worldwide Editorial 

A passion for performance 

In this issue 

Editorial 

GERSTEL: 40 Years 

Analytical Solutions - 

A passion for performance 2 

Portrait 

Asahi: Improving sales 

by focusing on quality 

and consistency 3 

Get Gerstelized! 

GERSTEL ® is among the leading providers of customer 

focused solutions for sample preparation and sample 

introduction in chromatography. The company is the 

largest partner of Agilent Technologies world-wide for 

customer focused analytical solutions. GERSTEL was 

founded 40 years ago. 

Application 

Extraction technique: 

Beer flavor analysis with a twist 4 

Food safety: Fast and 

reliable answers regarding 

aflatoxins in foods 18 

Forensics: Hot in pursuit 

of forgers 22 

Report 

Cover story 

GERSTEL MAESTRO 

Software: 

step-by-step 

8 

Generating 

MAESTRO sequences: 

Easier than ever 

11 

Wine analysis: 

Flavor from trash cans 12 

Distributor 

Tegent Technology Ltd.: 

GERSTEL Distributor for China 15 

Innovation 

Product highlights at PittCon 2007: 

– Automated TubeEXchance ATEX 

– Automated SPE 

– GC PrepStation 

– Automated Dynamic Headspace 16 

News 

GERSTEL expands to 

accommodate steady growth 24 

As a family business, GERSTEL has always 

enjoyed freedom from short- or 

medium-term interests of investors, 

allowing us to pursue promising long-term 

strategies and projects. The GERSTEL tradition 

is to supply a steady stream of innovative 

solutions for chromatography sample 

handling and sample introduction, 

providing increased performance and improved 

system ruggedness. “Our philosophy 

is to exceed our customers’ expectations”, 

says Eberhard G. Gerstel, President 

and co-owner of the company. GERSTEL 

has been in the fortunate position to have 

sufficient resources to keep and extend our 

strong position as a global provider of GC/ 

MS solutions while adding LC and LC/MS 

solutions to our product offering over the 

past years. Since 1998, GERSTEL has had 

double digit annual growth; our organization 

has grown by more than 100 % over 

the past 5 years. GERSTEL, Inc., based in 

Baltimore, MD and GERSTEL KK, based in 

Tokyo, have both contributed strongly, expanding 

their service and support departments 

and adding further staff to meet increased 

demand. 

A series of products and solutions, including 

most recently Automated SPE and 

automated Dynamic Headspace (DHS), have 

been developed around the GERSTEL MultiPurpose 

Sampler (MPS). The MPS is an 

integrated autosampler and liquid handling 

robot. This year at PittCon, GERSTEL 

showed the new DHS system and the 

unique automated SPE system based 

on standard cartridges. 

Accelerating Performance 

The GERSTEL SPE can 

significantly increase productivity 

and throughput 

of GC/MS and LC/MS labs, 

improving Return on Investment 

(ROI) for the instrumentation. 

Additional benefits are improved 

precision and significantly reduced 

solvent consumption with associated savings 

and improvements of the laboratory 

environment. “Our integrated solutions 

and integrated software help control every 

step of the process, from automated Sample 

Prep through Sample Introduction to control 

of the entire LC/MS or GC/MS system. 

Just one method and one sequence table 

controls the entire process providing simple 

and efficient operation with less risk of 

error“, says Eberhard G. Gerstel. 

GERSTEL management is in a mood to celebrate. In 2007, 

the company is celebrating its 40th anniversary and the 

relocation to new larger headquarters. Pictured from left: 

Ralf Bremer, Holger Gerstel, Eberhard G. Gerstel. 

GERSTEL MPS 

with SPE option 

2 

GERSTEL Solutions Worldwide – May 2007

GERSTEL Solutions Worldwide Portrait 

In 2005, world-wide production of beer amounted to 

a volume of around 160 billion liters – or 1.6 billion 

hectoliters in brewery-lingo; more than half of this sea 

of beer was produced by the ten largest international 

brewing conglomerates. 

Breweries up their R & D investments 

Improving sales by focusing 

on quality and consistency 

In first position, the Belgian InBev group 

produced around 20 billion liters of beer, 

almost 13 % of world-wide production. 

In second place was SABMiller of the UK 

with 17.6 billion liters, narrowly relegating 

the US-based brewing giant Anheuser- 

Busch (17.4 billion liters/year) to third position. 

In 13th position we find Asahi, Japan’s 

largest and internationally most successful 

brewery. 

Asahi was founded in 1887, launching 

their first lager beer five years later. In 2005, 

Asahi produced around 2.5 billion liters, 

equal to 1.5 % of world-wide production. 

The trend is clear: further growth! 

Research Pays Off 

Asahi’s consistent success and solid growth 

over many decades is attributed in large 

measure to the company’s constant commitment 

to research and development 

(R&D), which is always striving to produce 

the best possible product. The Asahi 

R&D Department has around 300 employees, 

a relatively large number. The picture 

that has emerged is, that in order to gain 

ground and stay among the leaders in international 

beer markets, breweries must be in 

a position to develop products that are attractive 

to a large number of different consumer 

markets, they must hit the right taste 

for these budding markets, and last but not 

least, deliver consistent quality. 

Analysis Techniques 

In the Asahi breweries and in their R&D facilities, 

even though a wide range of analytical 

techniques are used, chromatography is 

the technique most commonly used. 

GC and LC systems help control all 

stages of production of the many Asahi beverages, 

ensuring product quality and consistency. 

These techniques are used for development 

purposes as well. 

Chromatography is used “first when we 

develop the products, for example, analyzing 

hop flavors; secondly when we work to improve 

the quality of existing products; and 

thirdly, in our QC and food safety controls, 

for example, when we work to eliminate offodors 

or variations in product taste or try to 

identify what causes these things”, says Mr. 

Toru Kishimoto of the Asahi Brewing Research 

and Development Laboratory. 

Choosing the Right Sample 

Preparation Technique 

Extraction of target compounds from 

complicated beer or wort matrices is often 

a challenge. Conventional sample preparation 

techniques often are not up to the 

task, according to Mr. Kishimoto: “They re- 

Mr. Toru Kishimoto talking to Mr. 

Hirooki Kanda. Mr. Kanda is Managing 

Director of GERSTEL K.K., a GERSTELsubsidiary 

based in Tokyo, Japan. 

quire large volumes of solvent, lots of time, 

do not provide sufficient recovery or detection 

limits - and often they cannot be efficiently 

automated”. 

Consequently, Asahi has replaced many 

conventional sample preparation methods 

with Solid Phase Micro Extraction (SPME) 

and Stir Bar Sorptive Extraction (SBSE) using 

the GERSTEL Twister®. Toru Kishimoto: 

„These techniques are easy to perform. 

They require no solvent, provide low detection 

limits, they are fast so they ensure good 

sample throughput and are easily automated“. 

SBSE is used by Asahi for the determination 

of hop flavor compounds as well as 

trans-2-nonenal, fatty acids or off-odors. 

Asahi currently has a range of GERSTEL 

solutions in their laboratories: MultiPurpose 

Sampler (MPS)-GC/MS systems are 

used for automated SPME and SBSE analysis. 

Thermal Desorption (TDS)-GC/MS systems 

are used for automated thermal desorption 

of Tenax-filled desorption tubes, 

MPS/GC-GC/MS systems are used for 

Multi-Dimensional GC analysis and the 

GERSTEL Preparative Fraction Collector 

(PFC) is used for preparative GC. Finally, 

GC/MS systems fitted with GERSTEL Olfactory 

Detector Ports (ODP) provide simultaneous 

olfactory and mass spectrometric 

detection, using an integrated voice 

recognition software package to provide a 

detailed “olfactogram” that includes odor 

intensity, retention time and voice comments 

for compounds as they elute. 

GERSTEL Solutions Worldwide – May 2007 

3

GERSTEL Solutions Worldwide Application 

Foto: wikipedia 

Extraction technique comparison 

Beer flavor 

analysis with 

a twist 

Hops contain terpenoids that help 

give beer its slightly bitter taste and, 

if properly combined and controlled, 

a fine flavor. Since variations in terpenoid 

concentrations occur during the beer 

brewing process, careful monitoring and 

adjustment is required in order to achieve 

consistent quality. The Asahi Breweries 

has succeeded in determining the 

concentrations of a long list of relevant 

flavor compounds in just one analysis. 

To achieve this, Asahi uses Stir Bar 

Sorptive Extraction (SBSE). 

Beer is one of the oldest and most 

widely enjoyed beverages in the 

world. Traditionally, beer is based 

on four ingredients: Water, barley, 

yeast and hops. The barley is allowed to germinate 

and is then malted, that is, dried at 

elevated temperatures; water is added, and 

the malt boiled to form the wort. Hops are 

added as the wort boils. After filtering, yeast 

is added and the fermentation process puts 

its finishing touches to the product. The 

temperature used during the malting process 

as well as the hops, or rather the terpenoids 

they contain, are some of the key factors 

in forming the distinct taste of the brew. 

Hops and malt additionally serve as natural 

preservatives. During the various stages 

of the brewing process, variations in terpenoid 

concentrations can occur. Careful 

monitoring and adjustment is required in 

order to achieve consistent quality. 

The Asahi Breweries are able to determine 

the concentrations of a long list of terpenoids 

in modestly sized samples of beers 

at all stages of production. This requires 

a sensitive technique, especially when analyzing 

beer with mild hop flavor, which 

is typically preferred in Japan. Asahi relies 

on GC/MS in combination with Stir 

Bar Sorptive Extraction 

(SBSE) using the 

GERSTEL Twister®. Mr. 

Toru Kishimoto and his colleagues 

from the Asahi Research 

and Development Centre have reported 

their findings regarding the advantages of 

the Twister technology in comparison with 

other techniques, in the Journal of Agricultural 

and Food Chemistry [2005; 53(12); 

4701-4707]. 

Conventional techniques are 

not always up to the task 

While there is general agreement that hop 

flavor compounds should be determined 

using GC/MS, opinions vary when it comes 

to choosing the best extraction technique. 

Different laboratories have chosen a wide 

variety of techniques to extract and concentrate 

hop flavor compounds from beer 

in its various stages of production: 

Lam et al. [1] let two liters of beer run 

through a silica gel column to separate 

and determine linaloole, geraniole and - 

citronellole that add citrus and floral flavor 

notes. Steinhaus and Schieberle [2] extracted 

flavor compounds directly from 

hops and identified linaloole and myrce- 

ne as potential flavour 

compounds. 

De Keukeleire et al. 

[3] extracted a variety of 

hops using Supercritical Fluid 

Extraction, based on CO 2 

, enabling 

them to identify myrcene, -Caryophyllene, 

-humulene and -farnesene. 

In addition to the above, Irwin [4] and 

Goiris et al. [5] used a silica gel column 

to separate flavor compounds found in 

Hersbrucker Beer; demonstrating clearly 

that the oxygenated sesquiterpene fraction 

contributes to the “hoppy” character of the 

beer. This group includes eudesmole, humulene 

epoxide and humulenole II among 

others. Lermusieau et al. [6] used an XAD 

2 resin column to determine that linaloole 

and -Damascenone are active flavor 

compounds. 

Though all the above approaches provide 

meaningful results, they still leave a lot 

to be desired according to Toru Kishimoto 

and his colleagues.: „These techniques require 

raw hops and large volumes of sample 

in order to extract the active flavor 

compounds in sufficient amounts. Furthermore, 

these techniques work mainly 

for beers that have a strong hop flavor”. 

4 



In order to accurately determine the terpenoid 

profile of Japanese beers, that typically 

have less intense hop flavor, a more sensitive 

analysis technique is needed. According 

to the Asahi scientists, conventional extraction 

techniques have proven quite complex 

and labor intensive and are therefore 

not well suited for routine analysis involving 

large numbers of samples. One promising 

alternative is already used by Asahi to 

establish terpenoid profiles: Stir Bar Sorptive 

Extraction (SBSE). This technique has 

previously proven its worth for the determination 

of trace concentrations of VOCs 

in beer [7,8]. 

In practice, SBSE is performed using the 

GERSTEL Twister, a magnetic stir bar with 

a layer of between 24 and 126 μL PDMS 

sorbent depending on the type. “The technique 

is really easy to handle, up to 1000 

times more sensitive than SPME and readily 

automated”, Toru Kishimoto and his colleagues 

stated. 

SBSE compared with 

Conventional extraction 

In order to determine whether SBSE was 

up to the task, the Asahi scientists compared 

results from SBSE and a widely used 

methylene chloride based liquid/liquid extraction. 

Samples used for the comparison 

were two commercially available Japanese 

beers, one with intense hop flavor, and one 

with mild hop flavor. The analysis was performed 

using GC/MS; compounds identified 

were quantified using the response factor 

for -damascenone, added as an internal 

standard. 

Results: Using conventional methylene 

chloride extraction, only three compounds 

SBSE is performed using the patented Twister ® . 

The Twister is a magnetic stir bar, coated with 

glass and surrounded by a PDMS phase of 

up to 126 μL. The Twister is immersed into an 

aqueous or other liquid sample, in this case 

into the beer or wort sample, from which it efficiently 

extracts especially the hydrophobic 

analytes while stirring. 

The efficiency of SBSE for a given compound 

correlates well with the partition coefficient 

for that compound between polydimethylsiloxane 

(PDMS) and water, which in turn correlates 

well with its Octanol/Water partition 

coefficient K O/W 

. K O/W 

is a physical parameter 

used to describe the hydrophilic or hydrophobic 

properties of a chemical compound including 

its tendency to accumulate in fat tissue 

[10]. The logarithm of the PDMS/water partition 

coefficient is almost equal to the logarithm 

of the octanol/water partition coefficient 

(Log K O/W 

), that can be found in standard tables. 

A large Log K O/W 

value signifies a high 

Background on 

Stir Bar Sorptive Extraction 

degree of hydrophobicity, indicating that the 

analyte is highly soluble in PDMS and can be 

extracted with good recovery by the Twister ® . 

„The PDMS/water phase system reaches 

equilibrium faster at higher temperatures“, 

Toru Kishimoto and his colleagues report in 

the Journal of Agricultural and Food Chemistry. 

They chose a temperature of 40 °C, extracting 

the sample over two hours; the Log 

K O/W 

values of the terpenoids ranged from 3.4 

to 7.1 and -damascenone was used as internal 

standard since its Log K O/W 

value of 4.4 was 

well within this range. Further, a strong correlation 

was observed between the response 

factors of -damascenone and all other terpenoids. 

The Twisters were subsequently automatically 

desorbed using an MPS fitted with 

Twister Option in combination with a Thermal 

Desorption Unit (TDU). GC/MS was performed 

using a GC 6890/MSD 5973N system from 

Agilent Technologies. 

were identified: Linaloole, geraniole und - 

eudesmole. The limited extraction efficiency 

was attributed to interference from matrix 

components such as proteins, amino 

acids and polyphenols. 

On the other hand, using SBSE, Kishimoto 

and his colleagues were able to identify 

a large number of other terpenoids, 

among them -eudesmole, humulene, humuleneepoxide 

I, -farnesene, caryophyllene 

and geraniole. “The results were clear: 

The SBSE method enables us to easily determine 

a number of compounds that we 

were not able to find using the conventional 

extraction method.” 

Tracking terpenoid levels 

throughout the brewing 

process 

The simplicity of the SBSE method and 

the fact that it requires only a small sample 

size and very little sample preparation, allowed 

the Asahi scientists to monitor both 

the presence and the changes in concentrations 

of terpenoids during the wort boiling 

process. Hops normally contain high 

levels of caryophyllene, humulene and - 

Farnesene; however, during the wort boiling 

process, only small concentrations are 

Toru Kishimoto, Laboratory Manager 

at Asahi R&D Centre, discusses 

results from hop flavor analysis 

performed using the GERSTEL 

Twister with a co-worker. 


5


Samples are being extracted by Twister stir bars 

prior to GC/MS analysis at the Asahi R&D Centre. 

MPS-GC/MS system used by Asahi for the analysis of terpenoids in hops. 

found. Kishimoto and his colleagues attribute 

this to the poor solubility of terpenoids 

in wort. -citronellole was not detected 

in wort samples at all. It is formed from 

geraniole, but not until the fermentation 

step of the brewing process. It was observed 

Total Ion Chromatogram of Japanese Beer 

that the reduction in terpenoid concentrations 

follows two different patterns. 

The first pattern was observed for 

myrcene and linaloole, whose concentrations 

decreased rapidly during the wort 

boiling process. The rapid decline is mainly 

attributed to the relatively low boiling 

points of these compounds (myrcene 167 °C, 

linaloole 194 °C). For comparison, humulene 

and farnesene have boiling points of 

266 °C and 260 °C respectively. Conclusion: 

„The hops should not be added to 

the wort until the very end of, or even until 

after the wort boiling process” according 

to Kishimoto et al. 

The second pattern they observed was 

seen for higher boiling compounds, for example, 

-eudesmole, humulene, humuleneepoxide 

I, -farnesene, caryophyllene 

and geraniole: The concentrations of these 

compounds decreased slowly and linearly 

as a function of time over the course of 

the wort boiling process. „Both observations 

support our contention, that the degree 

to which a beer has a hop-based character 

is directly dependent on the point in 

time at which the hops were added to the 

brew“, the scientists said. 

Comparison between chromatograms from beer samples using standard liquid extraction (top) and Stir Bar 

Sorptive Extraction (SBSE) with the GERSTEL Twister (bottom). The result is extremely clear, according to 

Toru Kishimoto: ”SBSE is an extremely sensitive analysis technique, providing us with very low detection 

limits. It operates without the use of solvents, is easy to handle, produces first rate results, and enables the 

determination of a large number of compounds in one analytical run.“ 

Terpenoids 

Terpenoids, sometimes referred to as 

isoprenoids, are extensively used for 

their aromatic qualities. Terpenoid profiles 

form important characteristics, 

even enabling the identification of 

plants by their profile. More than 30,000 

terpenoids are known, 8000 of which also 

belong to the chemical compound 

group terpenes. Source: wikipedia 

6 



Materials, Reagents and Methods 

Reagents 

Linaloole, geraniole, myrcene, caryophyllene, 

-humolene, -damascenone and -damascone 

from Fluka (Steinhaus, Switzerland); - 

citronelle and cis-3-Heptene-1-ol from Sigma-Aldrich 

(St. Louis, MO) and from Avocado 

Research Chemicals Ltd. (Lancashire, U.K.). 

Eudesmol, -farnesene and synthetic humulene 

epoxide from Wako (Osaka, Japan). All 

reagents were Analytical Grade. 

SBSE Method: CV and 

Detection Limits 

CV (%) 

Detection 

Limit (ppb) 

(S/N=3) 

Linalool 4.3 0.049 

Geraniol 5.7 0.099 

Citronellol 6.8 0.278 

Myrcene 7.4 0.001 

Caryophyllene 8.2 0.031 

a-Humulene 4.2 0.035 

Humulene epoxide1 2.5 0.044 

Eudesmol 5.5 0.013 

b-Farnesene 6.7 0.023 

b-Damascenone 2.0 0.019 

Liquid extraction using methylene chloride 

A 350 mL beer sample was taken and 5 μL of a 

cis-3-heptene-1-ol solution added as internal 

standard. Liquid extraction was performed 

by adding 150 mL dichloromethane and allowing 

the extraction to proceed for 3 hours. 

After separating the dichloromethane, it was 

dried with anhydrous sodium sulphate for 30 

minutes and concentrated to approximately 

1 mL in a rotary evaporator at 40 °C under 

vacuum (750 hPa). 

GC/MS method used for the liquid extract 

An Agilent ® Technologies GC 6890 coupled 

with a 5973 N MSD quadropole mass spectrometer 

was used for the analysis. The column 

used was a DB-WAX, 60 m length x 0.25 

mm i.d., 0.25 μm film thickness from Agilent 

Technologies. GC: 1 μL extract was introduced 

to the GC in splitless, pressure pulsed 

mode. Inlet temperature: 250 °C. Helium was 

used as carrier gas at constant flow of 1 mL/ 

min. Oven temperature program: Initial temperature 

40 °C , held for 5 min. Ramped at 

3 °C /min to 240 °C and held for 20 min. MSD: 

Scan range: 30 – 359 (m/z); EI mode, ionization 

energy: 70 eV. All compounds were identified 

on the basis of their mass spectra as 

well as on the retention time. Standard mixtures 

were used in order to compare spectra 

and retention times with those of authenticated 

compounds. 

Sample Preparation for Stir Bar Sorptive 

Extraction (SBSE) using the GERSTEL 

Twister ® 

The GERSTEL Twisters used were 20 mm 

long, coated with 47 μL Polydimethylsiloxane 

(PDMS). Prior to their use, the Twisters were 

conditioned under a flow of Helium for one 

hour at 300 °C. 0.1 ppb -damascenone was 

added to the sample (beer or wort) as internal 

standard. A 30 mL sample was diluted fourfold 

with distilled water and the Twister added. 

The vial was sealed and was stirred using 

the Twister for 2 hours at 40 °C. Following 

the extraction step, the Twister was removed 

from the sample, rinsed with distilled water 

and dabbed dry on lint-free paper cloth. The 

Twisters were desorbed in the Thermal Desorption 

Unit (TDU), mounted on the GERSTEL 

CIS inlet. Using the GERSTEL MultiPurpose 

Sampler (MPS) up to 196 Twisters can be processed 

in one automated sequence. Prior to 

GC/MS determination, analytes were concentrated 

in the Cooled Injection System (CIS) 

and subsequently transferred to the column 

using a CIS temperature program. 

Analyte quantitation was performed using 

the following m/z target ions: 69 (geraniole), 

80 (-humulene), 85 (humulenole), 93 (linalo- 

Literature 

[1] Lam, K. C.; Foster, R. T.; Deinzer, M. L. Aging of hops 

and their contribution to beer flavor. J. Agric. Food 

Chem. 1986, 34, 763-779. 

[2] Steinhaus, M.; Schieberle, P. Comparison of the most 

odor-active compounds in fresh and dried hop cones 

(Humulus lupulus L. variety spalter select) based on 

GC-olfactometry and odor dilution techniques. J. 

Agric. Food Chem. 2000, 48, 1776-1783. 

[3] De Keukeleire, D.; David, F.; Haghebaert, K.; Sandra, 

P. Automated reporting on the quality of hops and hop 

products.; J. Inst. Brew. 1998, 104, 75-82. 

[4] Irwin, A. J. Varietal dependence of hop flavour volatiles 

in lager. J. Inst. Brew. 1989, 95, 185-194. 

[5] Goiris, K.; De Ridder, M.; De Rouck, G.; Boeykens, 

A.; Van Opstaele, F.; Aerts, G.; De Cooman, L.; De 

Keukeleire, D.; The oxygenated sesquiterpenoid 

fraction of hops in relation to the spicy hop character 

of beer. J. Inst. Brew. 2002, 108, 86-93. 

[6] Lermusieau, G.; Bulens, M.; Collin, S. Use of GC-olfactometry 

to identify the hop aromatic compounds in 

beer. J. Agric. Food Chem. 2001, 49, 3867-3874. 

Toru Kishimoto and co-workers in the 

Asahi R&D Centre laboratories. 

ole, myrcene, -caryophyllene and -farnesene), 

123 (-citronellole and humulen epoxide 

I), 149 (-eudesmole), 177 (-damascenone, 

internal standard) and 190 (-damascone). 

Thermal desorption and GC/MS method 

parameters 

Flavor compounds concentrated in the Twister 

PDMS phase were subsequently thermally desorbed 

in the GERSTEL TDU using the following 

temperature program: Initial temp. 25 °C, 

hold time 0 min, ramp rate 2.5 °C/min to 240 °C, 

hold time 5 min. Analytes were refocused in the 

GERSTEL CIS at –100 °C using LN2 cooling; 

CIS Mode: splitless. At the start of the GC/MS 

run, the CIS temperature program was started, 

releasing the focused analytes to the GC column. 

CIS program: Initial temp. –100 °C; hold 

time 0 min; ramp rate 2 °C/min to 240 °C; hold 

time 5 min. GC/MS parameters were identical to 

those listed above under liquid extraction with 

dichloromethane. 

[7] David, F.; Sandra, P.; Hoffmann, A.; Harms, D.; 

Nietzsche, F.; Elucidation of the Hoppy Aroma in 

Beers by Stir Bar and Headspace Sorptive Extraction 

followed by Thermal Desorption – CGC-MS/PFPD: 

http://www.gerstel.com/an_2001_04.htm (accessed 

30th May 2005), Gerstel Application Notes 

4/2001. 

[8] Demyttenaere, J. C. R.; Sanchez Martinez, J. I.; Verhe, 

R.; Sandra, P.; De Kimpe, N. Analysis of volatiles of 

malt whisky by solid-phase microextraction and 

stir bar sorptive extraction. J. Chromatogr. 2003, 

985, 221-232. 

[9] King, A. J.; Dickinson, J. R. Biotransformation of hop 

aroma terpenoids by ale and lager yeasts. FEMS 

Yeast Res. 2003, 3, 53-62. 

[10] Maylan, M. W.; Howard, P. H. Atom/Fragment contribution 

method for estimating octanol-water partition 

coefficients. J. Pharm. Sci. 1995, 84, 83-92. 


7

GERSTEL Solutions Worldwide Service 

GERSTEL MAESTRO Software 

Virtuosity Defined 

The GERSTEL MAESTRO software provides harmonious and efficient 

integrated control of GERSTEL modules and solutions. MAESTRO was 

introduced in early 2006, replacing the established MASter software; 

MAESTRO provides significant improvements in flexibility and ease-ofuse, 

both in method generation and in the analysis sequence set-up. 

Ease-of-use ultimately translates to less errors, less time spent setting up 

analyses, and improved lab productivity. GERSTEL gratefully acknowledges 

our customers contributions.By providing valuable insights and suggestions 

they have made MAESTRO software more useful in the laboratory 

environment. In this article, we would like to show how MAESTRO helps to 

quickly and easily set up analyses, simplifying and speeding up your every 

day activities in LC/MS and GC/MS 

The author 

Sabine Fischer 

GERSTEL GmbH & Co. KG 

Aktienstraße 232 – 234 

45473 Mülheim an der Ruhr 

sabine_fischer@gerstel.de 

8 



How to conduct yourself in a new software environment 

GERSTEL MAESTRO step-by-step 

To give you a clear view of the efficiency 

and ease-of-use of MAESTRO software 

operation, this article will provide a 

step-by-step guide on how to set up a method. 

Even with little or no experience from 

MAESTRO’s predecessor, the MASter software, 

you will be able to familiarize yourself 

with MAESTRO very quickly. 

Whatever the task at hand and no matter 

which system configuration you have: 

The detailed, easy-to-use MAESTRO-online 

help guides you all the way. Help topics 

are divided into chapters and sections similar 

to the structure of an operator’s manual. 

The information is easily accessed, providing 

answers to your questions concerning 

software handling in a clear and concise 

manner, in English, German or Japanese. 

Several convenient ways to 

find help and information: 

Accessing on-line help 

There are several easy ways to find information 

when you need it. You can either 

select the menu item Help – Help Topics – 

GERSTEL MAESTRO from the menu line, 

opening the start page of online help, or you 

simply click on the help button in the input 

window. Context-sensitive on-line help 

is available, just place the cursor on an input 

field or button and push the F1 key. In 

this case, help pages appear with information 

on the selected element. 

Method step-by-step 

To demonstrate the set-up in practice, the 

following example shows step-by-step how 

to generate a method. The example is for 

the Cooled Injection System (CIS) GC inlet 

combined with liquid injection based on 

the MultiPurpose Sampler (MPS). 

Step 21 

Select Sampler 

Now select the MPS as sampler; when the 

MPS has been selected you can select the 

relevant parameters for liquid injection. 

For this purpose, select the menu item 

GERSTEL – Select Sampler from the menu 

line. The window Select Sampler opens. 

Select MPS from the list. 

Step 31 

Parameters for liquid 

injection 

From the menu bar, select the menu item 

GERSTEL – Edit GERSTEL Parameters. 

The window GERSTEL Parameters opens 

up, displaying the parameters System Settings. 

At the bottom left, click on the MPS 

button. The parameters for liquid injection 

are shown on the tab page Liquid Injection 

Settings. Enter the required method 

parameter values. If you want to add 

rinse steps, to rinse the syringe between injections, 

click on the tab Rinse Settings – 

this will open up the page with rinse parameters. 

Indicate for each type of rinse, when it 

must take place and from which wash vial 

the rinse solvent should be taken. Preclean 

rinses, as the name implies, are performed 

prior to injection, post-clean, after 

the injection. Please note: Rinsing with 

sample can only be selected for pre-clean, 

not for post-clean. 

Now please 

switch to the 

CIS page. 

Step 41 

Enter CIS parameters 

At the top left, click on the CIS button and 

the method parameters for the CIS are displayed; 

enter the desired CIS parameters. 

Should a parameter value lie outside the 

permitted range, the software will respond 

with a warning. If the parameter value is 

changed to fall within the allowed range, 

the software will accept the value. By clicking 

OK, the parameters are accepted and are 

uploaded to the controller. The CIS is now 

ready to start. Close the window. 

Step 51 

Save method 

Now all you have to do is save the parameters 

in a named method, which you can load 

again later and use as basis for the analysis 

sequence. Save and name the method 

and then proceed as you would normally 

do when working with the ChemStation 

without integrated MAESTRO software. 

You are now ready to go! 

Select CIS with the mouse to set the parameters 

of the Cooled Injection System (CIS). 

Step 11 

Start MAESTRO 

Let’s assume you work with the Agilent 

Technologies ChemStation software. 

When you start ChemStation, the integrated 

MAESTRO software is automatically 

started in the background. Switch on 

all hardware components before starting 

the software. 

Parameters for the liquid injection can only 

be set after you have selected Multi Purpose 

Sampler (MPS). Otherwise, the MPS parameter 

window will not be displayed. 

The GERSTEL MAESTRO software runs in the background when 

operating the Agilent Technologies ChemStation software. 

MAESTRO can operate with any standard software in “standalone” 

mode. 


9


By expert users for expert users 

GERSTEL MAESTRO 

Ralf Bremer 

As a company that specializes in developing, 

manufacturing and supporting instruments 

and systems for chemical analysis, GERSTEL 

relies on input from experienced users. Input 

is needed in order to constantly offer the best 

possible solutions for modern 

laboratories. Equally, cooperation 

with experienced 

beta testers is vital. GER- 

STEL has always had cooperation 

with users in government 

agencies, academia 

and industry in order to always 

be able to provide advanced and rugged 

solutions that are useful in the lab. 

“Such collaborations provide a win-win 

situation for the parties involved”, says Ralf 

Bremer (photo), General Manager, GERSTEL 

R&D and Production. Ultimately, they help 

us bring better products and solutions to the 

market place; The most recent example is the 

Dynamic Headspace (DHS) accessory for the 

MultiPurpose Sampler (MPS) (see page 17). 

The MAESTRO software development 

project was no different. MAESTRO controls 

and interacts with all GERSTEL modules 

and systems. Still, it is easy to configure 

and set up – whether in “stand-alone“ 

mode or integrated with the Agilent Technologies 

ChemStation. Fred Schwarzer, 

Ph.D., manager of the GERSTEL Software 

Development Department explains: “We 

implemented a long list of customer suggestions 

and were able to significantly improve 

and expand functionality, efficiency 

of operation and ease-of-use.” 

Guido Deußing 

Editor 

If you have questions 

about the MAESTRO 

Software, whether about 

functions, configurations 

or any other items of 

interest, please mail us 

at gerstel@gerstel.com. 

MAESTRO offers 

freedom of entry and 

freedom of selection 

The method parameters that must be entered 

to set up a method depend on the 

configuration and on the task at hand. How 

much time and effort is needed to set up 

a method depends not only on the complexity 

of the analysis, but also on the system 

you use. 

MAESTRO makes your life easy: parameters 

can be directly selected by mouse 

click and filled in - or the method editor can 

simply take you through all parameters step 

by step until all entries have been made 

and the method completed. Whenever the 

mouse cursor is placed over a parameter 

entry field, a text field with a short explanation 

pops up to make it as easy as possible 

to fill in the parameter correctly. For 

example, if you place the mouse cursor on 

the Initial Temperature entry field, the valid 

range is automatically displayed: min: -150 

°C to max: 400 °C. For more detailed info, 

just highlight an entry field and press F1 to 

get full context-sensitive help. 

Explanations 

about each 

parameter can 

be accessed 

via contextsensitive 

help. 

For more information 

about the MAESTRO 

software, please visit our 

website at www.gerstel. 

com or contact your local 

GERSTEL representative. 

10 



1 

Generating sequences 

Easier than ever 

GERSTEL is using the slogan “Sample Prep by mouseclick” 

to let the world know how easy it is to operate 

our equipment with the MAESTRO software. This is 

best illustrated by an example, demonstrating the minimal 

efforts required to complete the sequence table to 

Fred Schwarzer, Ph.D. 

run your daily samples. 

This otherwise tedious and time consuming procedure 

is handled by the MAESTRO software with literally just a few mouseclicks. 

Dr. Fred Schwarzer (pictured), head of GERSTEL software development: 

“The user simply marks the complete sequence line and enters via 

the repeat button, how often the line is to be repeated.“ [Screenshot 1] 

If only one cell is marked, pushing the repeat button will repeat this 

cell as many times as indicated by the user. “This is very practical for replacing 

trays, injectors or methods within an existing sequence table”, says 

Fred Schwarzer. [Screenshot 2] 

Simply cut, paste and complete 

The sequence table supports copy/paste functions [Screenshot 3]. Additionally, 

the Auto-complete function can be activated. Dr. Fred Schwarzer: “If the 

user enters the sample name, it is automatically completed after entering the 

first few letters, just as you know it from the Microsoft® Excel software.“ 

In the sequence table, methods, trays and injectors can be selected 

directly from pull-down menus. According to Dr. Schwarzer „only those 

methods that are configured with the selected syringe are displayed. This 

makes method selection easier and reduces the risk of error“. [Screenshot 4] 

The same applies to trays and injectors: It is only possible to select those 

that fit the method listed in the sequence line. 

2 

3 

Intelligent fill-down 

Last, but not least, you can specify in the Checkbox “Increment Vial/Datafile” 

whether you want the vial number and data file name to be incremented 

automatically when repeating rows or cells via the repeat button. 

4 


11

GERSTEL Solutions Worldwide Report 

To perfect the composition of a wine, scientists start 

by separating the score of flavors into single notes. 

In their quest for a bouquet of fragrant high notes, 

scientists at the Research Institute Geisenheim rely 

on some rather unusual methods. 

Lab on the slopes 

Flavor from trash cans 

In a German vineyard, scientists of the Research 

Institute of Geisenheim practice an 

unusual, but very sophisticated type of viticulture 

using hundreds of trash cans. The 

Geisenheim wine researchers are systematically 

pursuing the lofty goal of creating perfectly 

balanced wine. They must follow an intricate 

path so that factors which could influence 

the taste or cause off-odor is addressed 

in the vineyard, not in the cellar. 

ficial quality inspection: „We want to find 

out why lately, in some German white wines 

such as Riesling, Kerner and Müller-Thurgau 

an off-odor develops with increasing 

age” explains Prof. Otmar Löhnertz. 

The expert oenologist explains that the 

trash cans are used to better observe the 

complicated wine system and to influence 

the development of plants and grapes by 

changing various parameters. 

“In the trash cans, we investigate the development 

of the vines by specifically varying 

the intensity of sunlight, the supply of 

nutrients and the precipitation”, says Prof. 

Löhnertz. „We now strongly suspect that 

climatic stress is the cause of UTA.“ 

A plant is stressed by factors such as 

strong UV radiation, high temperatures 

like those experienced in Europe in the 

summer of 2003, and by a shortage of nutrients 

in the soil. The undesirable flavor 

that can originate from stress conditions is 

formed by young wine just a few months 

after fermentation. In small doses, 1-AAP 

»We suspect that 

climatic stress is 

the cause of the 

atypical aging 

(UTA) off-odor.« 

Prof. Otmar Löhnertz, 

Research Institute 

Geisenheim 

Searching for off-odors 

A white wine contains 800 to 1000 different 

taste and flavor components, a red 

wine even more. In their laboratories, the 

Geisenheim scientists try to break down the 

flavor into its individual components. Most 

recently, they identified „atypical aging flavor“ 

(UTA), which is caused by the presence 

of 2-aminoacetophenone (2-AAP). Wines 

containing 2-AAP are flat and appear excessively 

aged with a distinct fragrance note 

of mothballs. It has been due to the 2-AAP 

that some Riesling wines didn’t pass the ofis 

a pleasant flavor with a fruity note. Increase 

the dose, however, and the unpleasant 

“mothball” odor comes to the forefront. 

The “aging” flavor is not only found in German 

vineyards, this research will apply to all 

wines that have problems with UTA. 

Not every grape variety is 

right for every vineyard 

From a scientific point of view, wine quality 

depends mainly on two initial factors: 

12 



tion, winegrowers must be familiar with the 

wine’s flavor compounds, and how these 

are formed based on both soil conditions 

and microclimate. Once these 

substances are determined, and 

the mechanism on how they are 

generated is known, their formation 

can be directly influenced. 

Additionally, if a winegrower 

sets out to produce 

top quality wines, he must 

reduce the crop size. 

The idea behind this is 

simple: The flavor compounds 

that are generated 

by the vines are 

shared between fewer 

grapes and so they 

are available in higher 

concentrations; in 

turn, the flavor of each 

grape becomes more 

pronounced. 

„We are trying to optimize 

the fruit flavor“, says Prof. Löhnertz. 

When leaves are removed from the 

Riesling vines, for example, the grapes are 

exposed to more sunlight which helps produce 

larger amounts of the compounds that 

are responsible for the fruity flavor. However, 

mistakes and pitfalls must be avoided 

in many parts of the process. 

Otmar Löhnertz mentions that winegrowers 

often seek his advice on how to address 

risks to product quality. „We are especially 

contacted by winegrowers that lack 

the chemical analysis capabilities in their 

cellars.” 

climate and soil conditions. Thus, winegrowers 

have to carefully consider 

which grape varieties are best suited 

for their growing area. Planting 

a Riesling in a warm climate zone, 

like California or South Africa, 

would result in significantly 

less flavor compounds being 

formed. The wine would never 

develop the characteristic 

fruity freshness. Red wines, 

on the other hand, have difficulties 

in Germany, even 

though the hot summer 

of 2003 prompted renewed 

discussion on 

whether it would be 

possible to cultivate 

a strong, full-bodied 

red wine in northern 

regions as well. 

Quality at 

the expense of 

quantity 

The soil type in which a vine 

grows in part determines the 

flavor of a wine. But, by what 

mechanism does this happen? 

To answer this ques- 

Analyzing flavors is like decomposing 

a musical score 

into single notes. 

The Geisenheim Research Institute maintains 

a number of laboratories dedicated to 

flavor analysis. Researchers inject flavor extracts 

of wines into high resolution gas chromatography 

systems, trying to determine 

every nuance of the extract by separating 

it into hundreds of individual components. 

It is like decomposing a large musical score 

into single notes: high or low, dominant or 

subtle. The only difference is that this performance 

is not rendered by musicians, but 

by chemists, who sniff out the flavor note 

and assign a sensory attribute to each molecule. 

In doing so, it is possible to link chemical 

analysis with olfactory sensing in an ideal 

way, enabling sensory wine analysis. 

The effluent from the GC column is 

split so that it arrives simultaneously at the 

nose and at another detector, usually a mass 

spectrometer since it is capable of specific 

compound identification. The compounds 

are presented to the nose through the use 

of an Olfactory Detector Port (ODP), and 

trained personnel determine the identity 

and intensity of the flavor compounds 

both of which are recorded as part of the 

analytical data file. 

Wine flavors dictated 

by the market 

GC/ODP analysis can help to understand 

the flavor composition of good wines, but 

can of course also be used when products 

are recreated “synthetically”, helping 

to create flavors with popular appeal 

for mass market consumption. According 

to the Geisenheim experts, international 

mass markets seem to require less personality 

than ever. Instead, global trends are 

set by wine gurus like the French oenologists 

Michel Rolland, who is a dominating 

figure in wine circles on every continent 

and by the American Robert Parker. A winery, 

whose product receives a positive review 

in Parker’s Wine Advocate magazine, 

can pop the Champagne corks and celebrate. 

Such is the critic’s influence on the 

market. Hence, many wine makers comply 

with Parker’s preferences. In this case, 


13


profit rules the market and dictates taste; 

science becomes the tool to help tailor the 

wine to meet the trend. Slightly more black 

currant flavor here, a little more freshness 

there: Currently, fruity, moderately sparkling 

wines are popular. These can be produced 

by growing wine under cooler conditions 

at higher elevations or by fermenting 

the grape juice at lower temperatures. 

Many wine growers consider wine design 

that follows such market requirements 

a potential problem. What limits should we 

impose on wine design? The limits of most 

in the industry were certainly crossed when 

employees of a South African winery added 

bell pepper flavor to the wine. To most wine 

professionals, adulterating wine with flavors 

foreign to the species is nothing short 

of sacrilege. Some companies have contemplated 

diluting strong red wines with water 

since customers are less interested in wines 

with high alcohol levels. In Geisenheim, 

stricter rules apply concerning the limits 

for designer wines. „If this trend continues, 

we will approach a situation where only 

synthetic mass products are available”, says 

Klaus Schaller, head of the research institute. 

The thought is clearly not appealing 

to the seasoned oenologist. 

A seasoned gut feeling 

and intuition to hit that 

special note 

Then what is the noble art of wine making? 

First of all, it requires expertise on the effects 

of growing conditions, sunlight, and 

soil quality, susceptibility to diseases, fungi 

and pests. „When it comes to the really 

important decisions, I use my gut feeling: 

You cannot produce a good wine without 

a healthy dose of creativity“, says Rowald 

Hepp, who grows only Riesling in his 

vineyard “Schloss Vollrads”, according to 

the magazine ‘Capital’ among the top one 

hundred in the world. „To create wine with 

individual personality, you need to go beyond 

science and call on your intuition“, 

says Carlos Moro, a winegrower from 

Spain. 

For amateurs, the basics may be comprehensible: 

Taste and flavor is controlled 

by maturing the wine in a barrel under 

the influence of yeast. The details of how 

to influence the fermentation to provide 

top wines, however, is still more of an art 

than a science, understood only by master 

wine makers, each with his or her well 

kept secrets. 

If wine growers are forced to conform 

to mass market tastes, “the 

growers and wine makers that thrive 

on authenticity will not survive in the 

long run”, warns Klaus Schaller. 

Just a single evening spent in good 

company sampling a wide variety of 

wines served in proper glasses can 

give you an impression of the word 

“authentic”, and why it is worth preserving. 

GERSTEL Olfactory Detector Port ODP 

Visualizing odor intensities 

Identifying flavor compounds or compounds that cause offodors 

are tasks that quickly expose the limitations of standard 

instruments and methods. The GERSTEL Olfactory Detector 

Port (ODP) allows sensing of compounds by the human nose 

as they elute from the column of a gas chromatograph, but 

the most powerful means of identifying flavors, fragrances 

and off-odors incorporates the addition of a mass spectrometer. 

For this technique, the effluent is split as it leaves the 

column so that it arrives simultaneously at the nose and the 

mass spectrometer, providing both sensory and chemical 

identification. 

A voice recognition software package provides a detailed 

“olfactogram” that includes odor intensity, retention 

time and voice comments for compounds as they elute. All 

data is stored with the Agilent ChemStation results and can 

be presented in a number of different ways. Among these 

are overlapping chromatograms and olfactograms and data 

reports with descriptors, that help with data interpretation 

and problem solving. 

14 


GERSTEL Solutions Worldwide Distributor 

TEGENT TECHNOLOGY LTD. 

(HEAD OFFICE) 

Room 2103-05, Westin Centre 

26 Hung To Road 

Kwun Tong, Kowloon – Hong Kong 

P.R. China 

Tel. +852 27 - 59 21 82 

Fax +852 27 - 58 38 30 

tegent@netvigator.com 

hko@tegent.com.cn 

GUANGZHOU OFFICE 

Room 1505;15th floor;No219 CTS 

Center; Zhong Shan Wu Road, Guangzhou 

510030, P.R. China 

Tel. +020 - 22273388 

Fax +020 - 22273368 

guangzhou@tegent.com.cn 

BEIJING OFFICE 

Room 306, Kunxun Tower, No.9, 

Zhichun Road, Haidian District, Beijing, 

100083 , P.R. China 

Tel. +010 - 82327383/8992 

Fax +010 - 82329551 

beijing@tegent.com.cn 

Tegent Technology Ltd. 

GERSTEL Distributor for China 

Tegent is a leading provider of high technology 

instrumentation and services for 

analytical laboratories in China. The company 

was established in Hong Kong in 1992. 

Today, Tegent has about 140 staff in 11 offices 

throughout China including 2 laboratories 

for demonstrations and technical 

support. 

Your contact 

Bernd Wiesend 

International Sales Manager 


Aktienstrasse 232 - 234 

D-45473 Mülheim a. d. Ruhr, GERMANY 

Phone: + 49 (208) 7 65 03-0 

bernd_wiesend@gerstel.de 

Partners 

In 2001, Tegent became an official distributor 

for GERSTEL with exclusive rights to 

distribute GERSTEL products throughout 

China. Tegent represents Agilent Technologies 

in Hong Kong and is an Authorized 

Service Provider (ASP) for Agilent 

throughout China. These facts made the 

partnership between Tegent and GERSTEL 

especially attractive since GERSTEL is the 

leading Premier Solution Partner of Agilent 

Technologies world-wide. 

Tegent currently has around 5,000 customers, 

covering many markets: From government 

departments, environmental protection 

agencies and universities through 

chemical, petrochemical, pharmaceutical, 

tobacco and food producing companies to 

commercial testing laboratories. 

With a nation-wide network of offices 

and staff, Tegent is well positioned as preferred 

partner for many national and international 

customers, providing high quality 

instrumentation along with reliable and 

effective services. From sample preparation 

to chemical analysis using a number 

of chromatographic and other techniques, 

Tegent provides complete solutions. 

SHANGHAI OFFICE 

Units 1901-1902, Yin Fa Mansion, 

No. 1068 West Beijing Road, Shanghai, 

200041, P.R. China 

Tel. +021 - 52610159 

Fax +021 - 52610122 

shanghai@tegent.com.cn 

CHENGDU OFFICE 

Room 721, Li du Mansion, No.8 DaKeJia 

Xiang, Chun Xi Road, Chengdu,Sichuan, 

610016 , P.R. China 

Tel. +028 - 86656745/46/47 

Fax +028 - 86656744 

chengdu@tegent.com.cn 

NANNING OFFICE 

Room 09, Floor 18, Tai An Tower, No. 38-2 

Min Zu Avenue, Nanning, Guangxi, 

530022, P.R. China 

Tel. +0771 - 5890482/25 5892224 

Fax +0771 - 5890402 

nanning@tegent.com.cn 

XIAMEN OFFICE 

Unit 15A2BC, Huang-da Tower, 

No. 28 Hou-dai-xi Road, Xiamen, Fujian, 

361004, P.R. China 

Tel. +0592 - 5185885/751/835 

Fax +0592 - 5185886 

xiamen@tegent.com.cn 

KUNMING OFFICE 

Room 906, Green Land Building, No.80 

Tuo Dong Road, KunMing, YunNan. 

650041, P.R. China 

Tel. +0871 - 3157061/021/ 

136/211/170 

Fax +0871 - 3157015 

kunming@tegent.com.cn 


15

GERSTEL Solutions Worldwide innovation 

Automated 

Tube EXchange 

(ATEX) 

Automated Tube EXchange 

(ATEX) has been introduced for 

the GERSTEL MultiPurpose 

Sampler (MPS) in combination 

with the GERSTEL Thermal Desorption Unit (TDU). 

The ATEX option enables the introduction of liquid 

samples directly into micro-vial inserts used for 

thermal desorption / thermal extraction in the TDU. 

Extracted analytes are refocused and concentrated 

in a Cooled Injection System (CIS) inlet prior to 

introduction to the GC/MS system. The efficient 

extraction and concentration ensures highest 

possible sensitivity and lowest detection limits. 

The analysis system is kept free of high-boiling 

contaminants and matrix residue ensuring best 

possible stability and system uptime. 

The ATEX micro-vials can be used for liquid or 

solid samples. Up to 196 samples can be processed 

automatically for determination of VOC / SVOC in 

heavy or involatile matrices. Following the analysis, 

the sample cup with the remaining high-boiling or 

solid residue is automatically removed. ATEX helps 

to ensure maximum uptime and best possible analysis 

results by keeping involatile or complex matrix 

material out of the GC/MS system. Standard addition 

and other liquid phase sample preparation steps can 

be performed automatically by the MPS. The complete 

system is controlled directly from the GERSTEL 

MAESTRO software or integrated with the Agilent 

ChemStation. Just one method and one sequence 

table controls the complete process from Sample 

Introduction through thermal desorption to GC/MS 

analysis ensuring the simplest possible operation. 

Suggested Applications 

Determination of VOC or SVOC in high-boiling or involatile 

matrices by thermal extraction, also referred 

to as dynamic headspace analysis or stripping. Examples 

are: gasoline in engine oil, plasticizers from 

packaging material in foods and edible oils, and fragrance 

compounds used in household products or 

personal care products. 

Highlights 

PittCon 2007 

At the Pittsburgh Conference 2007, held in Chicago, 

Illinois, GERSTEL presented new products and 

applications. The main focus was on automated 

sample preparation and sample introduction for GC 

and LC. The main news briefs are presented here. 

Automated SPE 

GERSTEL has introduced automated Solid 

Phase Extraction (SPE) for the MultiPurpose 

Sampler (MPS). The system is based 

on standard cartridges, using disposable 

needles for liquid transfer to eliminate carry-over. 

Users can work on a variety of sample 

types due to the flexible rinse and elution 

capabilities offered by the MPS. It is 

possible to combine automated SPE with 

sample prep steps and with introduction 

to LC/MS or GC/MS systems. By performing 

SPE and chromatography in parallel, 

productivity can be optimized. The complete 

system is controlled by the GERSTEL 

MAESTRO software or integrated with the 

Agilent Technologies ChemStation. 

Liquid 

introduction 

(LC) 

High 

Throughput 

Automated 

Sample 

Preparation 

Heated or 

cooled 

sample trays 

Automated Solid 

Phase Extraction 

(SPE) 

16 


GERSTEL Solutions Worldwide Innovation 

GC 

PrepStation 

The GERSTEL MPS Prep- 

Station automates a wide range of GC sample preparation 

and sample introduction techniques. Liquid 

sample preparation, such as standard addition, derivatization 

and extraction, is combined with liquid, 

headspace or SPME sample introduction. Sample 

preparation is performed during GC analysis of the 

preceding sample for maximum throughput. The 

PrepStation is controlled from the Agilent Technologies 

ChemStation software using GERSTEL MAE- 

STRO software PrepBuilder functions. One method 

and one sequence table operate the complete system 

– from sample preparation and sample introduction 

to GC and GC/MS analysis. The PrepStation and 

GERSTEL MAESTRO software operate conveniently 

with any standard GC system. 

Automated Dynamic Headspace Option 

An automated Dynamic Headspace (DHS) 

option has been introduced for the GERSTEL 

MultiPurpose Sampler (MPS) based on 

newly developed technology. 

A DHS station is used to efficiently extract 

and concentrate VOCs from liquid or 

solid samples placed in standard headspace 

vials. The DHS station provides thermostating 

and agitation as well as purging of 

the sample headspace with inert gas. Sample 

temperatures can be selected from 200 °C 

to as low as 10 °C, enabling control of the 

amount of water vapor released and ultimately 

retrapped. The DHS station additionally 

holds a replaceable adsorbent- or 

sorbent filled tube used for analyte concentration. 

The temperature of the adsorbent 

tube during the DHS process can be varied 

from 20 °C to 70 °C for optimal trapping of 

the analytes of interest. 

Adsorbent tubes used are standard 

GERSTEL Thermal Desorption Unit (TDU) 

tubes. Following analyte concentration, the 

tube is automatically transferred to the TDU 

for thermal desorption and analyte transfer 

to the GC. Tubes are fitted with individual 

adapters enabling 

both automated movement 

and leak-free sealing 

during the DHS and 

thermal desorption 

steps and during storage 

in the auto-sampler 

tray. 

Automated liquid 

handling in the MPS 

can be used for additional 

sample preparation 

steps. As part of 

the sample preparation 

procedure, standard 

addition can be 

performed automatically 

for best possible analytical results. Automated 

DHS combined with sample introduction 

to a GC or GC/MS system is performed 

by the MPS and TDU. Up to 98 samples 

can be processed automatically in one 

sequence. 

Parallel processing of samples enable 

the DHS process to be performed during 

the chromatographic run of the preceding 

sample for optimal productivity 

and for highest 

system utilization. Sample 

prep steps are selected 

by mouse-click from 

a pull-down menu using 

the PrepBuilder function 

of the GERSTEL 

MAESTRO software. 

A graphical scheduler 

display for the 

DHS process provides 

an overview of the time 

required for each individual 

step and for the 

complete sequence of 

samples for easier planning. 

Just one method and one sequence 

table controls the complete process from 

DHS through sample prep and sample introduction 

to GC/MS analysis. Integrated 

control ensures a more efficient operation 

with less risk of error. The GERSTEL 

MAESTRO software operates stand-alone 

or fully integrated with the Agilent Technologies 

ChemStation software. 

Twister 

Back 

Extraction 

(TBE) 

PrepAhead – 

Saving time by 

overlapping sample prep 

and GC or LC analysis 

Membrane 

Assisted Solvent 

Extraction 

(MASE) 

Modular 

design, easily 

upgradeable 

Dynamic 

Headspace 

System (DHS) 

Modular 

Accelerated 

Column Heater 

(MACH) 

Solid Phase 

Micro 

Extraction 

(SPME) 

Automated 

Twister 

Option 

Headspace 

(HS) 

Liquid 

introduction 

(GC) 


17


Health and Food Safety 

Fast and reliable 

answers regarding 

aflatoxins in foods 

If you are going to determine the concentration of mycotoxins in 

foods, in pharmaceutical products, or in raw materials used in their 

production, you will probably rely on Solid Phase Extraction (SPE) 

combined with LC/MS analysis. This approach ensures that detection 

limits will be lower than the maximum concentrations allowed by 

law. While long-established manual SPE procedures may leave little 

room for further optimization, automation of the process can provide 

laboratories with more reliable results in less than half the time. 

The well-stocked cheese counter may 

seem to tell a different story, but whoever 

consumes moldy foods – other 

than mold cheese – is putting his or her 

health at risk. This is due to mycotoxins: 

Toxins that are created as metabolites by certain 

molds. Mycotoxins can lead to acute 

illness as well as chronic ailments, caused 

by carcinogenic, mutagenic and hormone 

active properties that are especially harmful 

to infants and toddlers. 

To date, more than 300 mycotoxins, 

formed by approximately 250 mold types, 

have been found. For food safety purposes, 

however, only a few mycotoxins are of 

importance, such as those of the genus Aspergillus 

flavus and Aspergillus parasiticus. 

These molds thrive, especially under humid-warm 

conditions, on oily and starchy 

seeds such as peanuts, walnuts, hazelnuts, 

pistachios, almonds, figs, coco, grains, rice, 

corn and soy, as well as on dried fruits and 

spices. 

High concentrations of a group of mycotoxins 

called aflatoxins have been found, 

for example, in pistachios, figs and cereals. 

Aflatoxins are among the most potent human 

carcinogens found in plants. The aflatoxins 

B1, B2, G1, G2 and M1, produced by 

Aspergillus flavus and Aspergillus parasiticus, 

belong to the most potent mycotoxins 

that exist. Aflatoxin B1 poses the greatest 

hazard of all due to its carcinogenic properties. 

Because of the extreme toxicity of aflatoxins, 

EU legislation specifies very low acceptable 

daily intakes and low maximum 

residue limits. 

The risk of acute poisoning through 

high mycotoxin concentrations is relatively 

low in most of the developed world thanks 

to the overall good food quality. In Africa 

and parts of Asia, things can be quite 

different: Conditions for growing, storing 

and transporting agricultural products are 

frequently bad, resulting in moldy peanut 

or corn products. Consumption of moldy 

products regularly results in acute and even 

fatal aflatoxin poisoning. According to literature 

references, the lethal dose for an adult 

is 1 to 10 mg per kilogram body weight. 

Pervasive food contamination 

resulted in government regulation 

Mycotoxin contamination of food and 

feed is a global problem. The UN Food and 

Agricultural Organisation (FAO) estimates 

that up to 25% of the world’s food production 

is contaminated with mycotoxins. 

Approximately 20% of the EU‘s cereal harvest 

contains detectable amounts of mycotoxins. 

Due to the health risk posed by molds 

and due to their universal presence in cer- 

18 



Chemical structure 

of aflatoxins 

Further Information about Aflatoxins 

USFDA 

http://vm.cfsan.fda.gov/~mow/chap41.html 

Cornell University 

http://www.ansci.cornell.edu/plants/toxicagents/aflatoxin/aflatoxin.html 

Colorado State 

http://www.ext.colostate.edu/pubs/CROPS/00306.pdf 

Aflatoxins are a group of more than 20 

different fluorescent heterocyclic compounds, 

consisting of a dihydro or tetrahydrofuran 

unit connected with a substituted 

coumarin ring. The toxicologically relevant 

compounds are Aflatoxins B1, B2, G1 

and G2, with B1 occurring most frequently. 

Aflatoxin M1, found for example in milk 

and milk products, is a metabolite of Aflatoxin 

B1. M1 is formed in humans or in 

animals when they have consumed food 

or feed contaminated with B1. The toxicity 

of Aflatoxin M1 is comparable to Aflatoxin 

B1; however, M1 is significantly less 

carcinogenic than B1. 

tain food products, maximum concentration 

values for mycotoxins have been established 

in the range of a few micrograms 

per kilogram (μg/kg): For peanuts, indehiscent 

fruits (mainly nuts), dried fruits and 

grain intended for direct consumption or 

for use in food products, maximum allowable 

concentrations of 2 μg/kg aflatoxin B1 

„Fully automated 

Solid Phase 

Extraction using 

the GERSTEL 

SPE system 

provides reliable results in 

less than half the time it takes 

to perform the extraction 

manually.” Norbert Helle, Ph.D. 

or 4 μg/kg total of B1, B2, G1 and G2 apply. 

The concentration of aflatoxin M1 in milk 

is not allowed to exceed 0.05 μg/kg. Regulations 

limit the acceptable quantity in foods 

for infants and toddlers to 0.05 μg/kg aflatoxin 

B1, and 0.025 μg/kg M1. 

Faster results and lower 

detection limits 

The method of choice for reliable and 

sensitive detection of aflatoxins is Solid 

Phase Extraction (SPE) or affinity chromatography, 

combined with LC/MS analysis. 

This approach ensures that detection 

limits will be lower than the maximum concentrations 

allowed by law. 

Norbert Helle, Ph.D., food safety analysis 

expert and owner of TeLA GmbH, a German 

contract laboratory based in Bremerhaven, 

explains the background behind 

some of his recent work on the determination 

of Aflatoxins in foods: „Established 

sample preparation methods used in LC/ 

MS determination of aflatoxin levels provide 

only limited scope for optimization, 

but reliable and useful analysis results can 

be obtained in less than half the time if the 

SPE process is automated. In the case of 

the aflatoxin determination, manual processing 

requires on the order of 4 hours 

for eight samples. The GERSTEL SPE requires 

only 80 to 95 minutes to prepare the 

same number of samples, according to Dr. 

Helle. 

„All steps from standard addition and 

derivatization through Solid Phase Extraction 

to LC/MS analysis are fully automated”, 

says the applications expert, while adding: 

“Software-controlled parallel processing 

of sample preparation and analysis ensures 

that there is only negligible analyte 

decomposition. The preparation steps for 

each and every sample are performed at exactly 

the same point in time prior to analysis. 

The GERSTEL SPE system provides 

on-time sample prep for best possible results”. 

Dr. Helle has developed an LC/MS 

method for the determination of B1, B2, 

G1 and G2 aflatoxins in foods such as pistachios, 

bell pepper seasoning and various 

fruits. Following clean-up on an SPE affinity 

column, the two aflatoxin compounds 

O 

O 

Aflatoxin B1 

O 

O 

O 

O 

CH 3 

O O 

Aflatoxin G1 

O 

O 

O 

O 

O 

CH 3 

O O 

Aflatoxin G2 

O 

O 

O 

O 

O 

CH 3 

O 

O 

Aflatoxin B2 

O 

O 

O 

CH 3 

O 

Brominated aflatoxin B1 

O 

O 

H 3 C Br 

O 

O 

O 

O 

O 

CH 3 

Brominated aflatoxin G1 

O O 

H 3 C Br 

O 

O 

O 

O 

O 

O 

CH 3 


19


 

Transport sample vial into SPE Vial position 

Transport cartridge to the SPE Waste position 

 

Add 4 mL sample to the cartridge; flow 50 L/s 

 

Rinse cartridge with 20 mL H2O; flow 50 L/s 

PrepBuilder method 

for automated SPE. The 

MPS is used for sample 

preparation to determine the 

concentrations of individual 

aflatoxins in various food 

products such as pistachio, 

ground chilli and fruits. 

All steps are selected by 

mouse-click from a menu 

and added to the list. 

 

 

 

 

 

 

 

 

Slide SPE carriage with cartridge from SPE Waste 

to SPE Vial position 

Elution of aflatoxins with 0.5 mL MeOH; 

flow: 30 L/s 


flow: 30 L/s 


flow: 30 L/s 

Wait 30 seconds for the eluent to 

transfer completely 

Discard SPE cartridge into the cartridge 

disposal container 

Slide SPE carriage from SPE Vial to 

SPE Waste position 

Transport sample vial from SPE Vial position 

back to tray 

GERSTEL SPE 

Dr. Norbert Helle developed his method on an Agilent 

Technologies Series 1100 LC/MSD and a GERSTEL 

MultiPurpose Sampler (MPS) with SPE option. The MPS was 

also used for derivatization and sample introduction. The 

LC/MS system was operated with electrospray ionisation 

in positive ion mode. The column used was a Phenomenex 

Synergi Max-RP (250*2.1 millimetre, 4 μm particle size) 

operated at a flow of 0.3 mL/min. Separation is performed 

using a solvent gradient (eluent A: 0.1 % formic acid, eluent 

B: acetonitrile). Control of the complete system, from sample 

preparation and sample introduction to LC/MS analysis, is 

handled from the Agilent Technologies ChemStation software 

using the integrated GERSTEL MAESTRO software. 

with an isolated, non-conjugated, double 

bond, B1 and G1, are brominated by stirring 

the extract with a 3 % solution of bromine 

in chloroform. The mass spectra indicate 

that bromination results only in the 

formation of 1-methoxy-2-bromo-substituted 

compounds. Under the chosen experimental 

conditions, dibromo-substituted 

aflatoxins are not detected. The 1-methoxy-2-bromo-substituted 

compounds 

show longer retention times in reversed 

phase chromatography than the non-brominated 

species, resulting in baseline separation 

for the four aflatoxins with minimal 

interference from residual matrix. Additionally, 

the derivatized compounds yield 

significantly better MS responses and the 

characteristic bromine pattern in the mass 

spectra provides improved differentiation 

from background signals and thus a better 

signal to noise ratio. These combined 

advantages enable the system to reach detection 

limits below 0.01 μg/kg for the aflatoxins. 

Monobrominated aflatoxins exhibit longer retention times than the nonbrominated 

compounds, resulting in better separation of the four aflatoxins and 

reduced interference from matrix components (fig. above). Derivatization of 

aflatoxins B1 and G1 results in significantly improved MS responses combined 

with characteristic bromine patterns in the mass spectra (fig. left): 

The detection limits for the examined aflatoxins are below 0.01 μg/kg. 

20 



When mycotoxin poisoning is suspected 

The Centre for Information To Counter Poisoning, 

in the state of North-Rhine Westphalia, 

Germany’s most populous state (population 

18 million), is located at the University of 

Bonn. Last year, the centre received around 

20 calls concerning cases of food poisoning 

caused by moldy foods. Cases of acute and 

severe poisoning caused by mycotoxin ingestion 

are rare. When symptoms call for it, 

patients are properly diagnosed by performing 

chemical laboratory tests on their blood 

serum. When moldy foods are ingested, the 

mycotoxins present are absorbed via the digestive 

tract and then released into the blood 

stream from which they reach the rest of the 

body. Aflatoxins are among the most potent 

human carcinogens found in plants. Aflatoxin 

B1, the most carcinogenic among the mycotoxins 

of Aspergillus flavus, unleashes its 

effect when metabolized to an epoxide in the 

human body. The epoxide attaches itself to 

the human genetic material causing potentially 

carcinogenic mutations. The accepted 

lethal dose of aflatoxin B1 is 1 to 10 mg/kg 

bodyweight for adults. Some types of molds 

can produce toxins that directly damage the 

liver, i.e. these are hepatotoxic. 

Moldy foods are in fact spoiled and should be 

discarded, not consumed. Exceptions are special 

mold cultures used for cheeses, for example, 

Camembert, Roquefort, Gorgonzola or Stilton. 

Even some specialty Italian salamis can 

have been processed using special mold cultures 

to provide them with their unique flavor. 

White or colored spots are usually a sign of 

unhealthy mold growth. The roots of the mold, 

also called the mycelium, spread inside the 

food, invisible to the naked eye. Both the visible 

molds and the mycelium can contain mycotoxins, 

such as aflatoxins from Aspergillus flavus, 

which has a severe carcinogenic effect. 

Fungi spread through the release of spores. 

When these reach a nutrient-rich medium, they 

can multiply on the surface and/or inside this 

medium. Bread, for instance, provides a good 

medium for molds. Once the mold is visible at 

the surface, it usually has already penetrated 

the entire bread. Moldy bread should always be 

Typical acute symptoms of aflatoxin poisoning 

are digestive problems such as nausea, 

diarrhoea and vomiting. Animal experiments 

have shown that long-term exposure to aflatoxins 

can trigger liver carcinomas; it is widely 

assumed that aflatoxins have a similar effect 

on humans. The responsible Aspergillus species 

appear mainly in nuts and bread. 

Exposure to molds can also trigger allergic 

reactions, especially in predisposed persons. 

The manner in which the mold reaches the organism 

would not make a difference, it could 

be absorbed via the lungs or digestive tract - or 

through contact with skin and mucous membranes. 

Health professionals would not refer to 

this as a case of poisoning, however. 

When mycotoxin poisoning is suspected, 

for example when moldy foods have been ingested, 

it is recommended to consult a physician 

or an organization specialized in helping 

patients in cases of poisoning. When mycotoxin 

poisoning is diagnosed, frequent tests 

of the blood and liver values are performed, 

symptomatic therapy of the liver function is 

performed, and in some cases medication is 

administered to limit uptake of mycotoxins in 

the liver. 

Scrape off the mold or just throw the food away? 

discarded immediately. Due to the high moisture 

content, molds also spread quickly in fruits 

and vegetables once they have gained access. 

At this stage, mold spores have easy access to 

the nutrition they need in order to proliferate. 

When in doubt, the entire fruit should be cautiously 

discarded, without breaking, squeezing 

or damaging it. Such actions would only lead 

to further spreading of spores. 

Jams or preserves with a sugar content of 

more than 50% do not provide a good medium 

for molds, since sugar acts as a preservative 

at high concentrations. For these products, 

it is often sufficient to generously remove mold 

spots and the surrounding food. The same approach 

applies for hard cheeses that just have 

mold on the surface. 

To minimize the risk of mold growth, 

food should always be stored in 

a cool, dry place. 

Molds and 

mycotoxin research 

Since the beginning of time, mankind 

has been struggling with molds and 

their impact on human life. The earliest 

known reference to mold-contaminated 

rooms and objects, along with corresponding 

recommendations for hygiene, 

are found in the Old Testament, 

Third Book of Moses (Leviticus). In medieval 

times there were regular occurrences 

of poisonings, many of them fatal, 

following consumption of rye bread 

made with flour that contained ergot. 

Even in the middle of the 20th century, 

thousands of people died after consuming 

bread contaminated 

with Fusarium mold. 

„Mycotoxin Poisoning 

has been known for ages - 

even over the course of the 

Prof. 

Manfred 

Gareis 

last centuries it occurred 

quite frequently”, explains 

Prof. Manfred Gareis of the 

German Federal Agency for 

Nutrition and Food, Department 

of Microbiology and Toxicology. 

However, the triggers for the diseases 

and for the symptoms remained in 

the dark. 

It took massive fatalities among 

English turkeys in the 1960’s, and the 

associated huge economic loss, to get 

science involved in the matter. When 

ducks, pheasants and other farm animals 

also started perishing from the 

mysterious Turkey-X disease, experts 

recognized the connection. 

Prof. Manfred Gareis: „At that stage, 

finally, highly toxic metabolites of Aspergillus 

flavus fungi - the aflatoxins were 

identified as the cause.” The foundation 

for mycotoxin research had been 

laid. 


21


To expose forgeries, the Document Laboratory 

of the Zurich Cantonal Police successfully 

applies thermal desorption coupled with 

GC/MS. 

Rolf Hofer, Ph.D. 

Forensic Science Division 

Head of Document Laboratory 

Zurich Cantonal Police 

holf@kapo.zh.ch 

Andreas Rippert, Ph.D. 

Forensic Science Division 

Zurich Cantonal Police 

ripp@kapo.zh.ch 

A new method helps to clearly establish the facts and determine whether 

handwritten or printed text is authentic or not. If not, it can be determined at 

what point in time the text was altered. 

Hot in pursuit of forgers 

Forensic science has contributed greatly 

to the exposure of forgeries: „Today 

we are in a position to determine 

if handwritten or printed lines are original 

or if they have been manipulated, if documents 

have been altered or if they have been 

forged entirely”, says Dr. Andreas Rippert 

of the Department of Forensic Sciences of 

the Zurich Cantonal Police. The forensic 

chemist adds: „We can now also pinpoint 

the time when a document was forged, 

which could help us solve open cases.” 

The document laboratory of 

the Zurich Cantonal Police 

uses a GERSTEL Thermal 

Desorption System (TDS) in 

combination with a GERSTEL 

Cooled Injection System (CIS) 

and an Agilent Technologies 

GC 6890 / 5973 MSD. The 

system is used to differentiate 

between ink samples. 

Pyrolysis GC/MS 

complicates the picture 

Pyrolysis GC/MS is often used to examine 

paper and documents. The sample is pyrolyzed 

under anaerobic conditions, i.e. under 

a flow of oxygen-free inert gas. While 

Pyrolysis GC/MS provides a lot of information, 

the technique does pose a problem, according 

to Dr. Rippert: „Attempts to reveal 

the document’s material composition using 

pyrolysis GC/MS result in a large number 

of peaks, which could originate either from 

the ink or from the paper. In addition, the 

high temperatures used give rise to decomposition 

products that further complicate 

data interpretation.” 

Thermal Desorption – the 

method of choice 

„To reach a clear conclusion about the authenticity 

of a document, a GC introduction 

method is needed that provides the 

possibility of varying, i.e. programming the 

temperature over the course of the thermal 

desorption / thermal extraction step. Organic 

compounds are extracted from the 

sample in successive steps at different temperatures”, 

says Dr. Rolf Hofer of the Department 

of Forensic Sciences of the Zurich 

Cantonal Police. Dr. Hofer and his forensic 

expert colleagues used the GERSTEL Thermal 

Desorption System (TDS) to develop 

22 



“While the complete range 

of detected substances 

is required for conclusive 

classification and 

differentiation of written 

material, phenoxyethanol 

and phenoxyethoxyethanol 

are the main indicators 

when it comes to age 

determination.” Rolf Hofer, Ph.D. 

this analysis method. “As carrier gas sweeps 

across the paper sample at increasing temperatures, 

the relevant analytes ranging 

from volatile to semi-volatile, are successively 

desorbed and cryofocused prior to 

introduction to the GC/MS system.” 

Analysis and results 

Dr. Andreas Rippert: „At temperatures below 

100 °C, volatiles are extracted, especially 

phenol and benzene derivatives, as well as 

hydrocarbons up to heptadecane.” 

At temperatures above 100 °C less volatile 

compounds such as fatty acids, phthalates, 

and higher-boiling hydrocarbons are 

extracted. The scientist explains: “If ink has 

been applied to the document during the 

past weeks, i.e. in case of „fresh tracks“, hydrocarbons 

are emitted in clearly detectable 

quantities, as are semi-volatile compounds 

like phenoxyethanol and phenoxyethoxyethanol. 

At 210 °C, final residues of vola- 

World-infamous document forgers 

Frank William Abagnale, Jr. became known 

as a con-man and check-forger in the late 

1960’s and early 1970’s. 

After being arrested in 1969 in France, 

he was sentenced and sent to prison there. 

Subsequently Abagnale was handed over 

to the authorities in Sweden, where he 

served a further prison sentence. Eventually, 

he was extradited to the U.S., and 

handed a further 12 year prison sentence. 

In 1974, Abagnale was offered an early release 

in return for putting his criminal expertise 

at the disposal of the U.S. Government. 

By applying his knowledge and 

experience to legal activities under the 

auspices of the FBI, Abagnale has become 

one of the leading experts on document 

fraud, specializing in check fraud. 

tile substances are desorbed even from older 

ink samples.” Dr. Rolf Hofer adds: “While 

the complete range of detected substances 

is required for conclusive classification and 

differentiation of written material, phenoxyethanol 

and phenoxyethoxyethanol are the 

main indicators when it comes to age determination.” 

210 C 

Residues: 

VOC residues from 

older text samples. 

Catch Me If You 

Can: The true 

story of a real fake 

(Paperback) by 

Stan Redding and 

Frank W. Abagnale. 

He has worked as a consultant for various 

banks, airlines, hotels and other companies. 

Frank W. Abagnale’s story was documented 

by Steven Spielberg in the movie: 

“Catch me if you can”, for which Mr. Abagnale 

helped write the script. 

100 C 

During thermal 

desorption, the carrier 

gas sweeps across 

the paper sample at 

successively increased 

temperatures. During 

this process, all relevant 

volatile and semi-volatile 

compounds are desorbed 

and determined. 

SVOC: 

Long-chain fatty acids, 

phthalates, high-boiling 

hydrocarbons. 

Phenoxyethanol and 

phenoxyethoxyethanol 

from recently applied inks. 

40 C 

VOCs: 

Phenol- and benzene 

derivatives and 

hydrocarbons up to 

heptadecane. 

Using a TDS/CIS-GC/MS system, the document laboratory of the 

Zurich Cantonal Police is able to identify ink from ballpoint pens from 

different manufacturers. It can also be determined when a particular 

text has been written. Cut-outs of less than 5 mm diameter from the 

document are sufficient for analysis and conclusive findings. 


23

GERSTEL Solutions Worldwide News 

GERSTEL Relocation in 2007 

GERSTEL expands to 

accommodate steady growth 

Acompany with steady growth is faced 

with the challenge of finding room for 

the addition of new people and for the expansion 

of its manufacturing capacity. 

GERSTEL has been dealing with this welcome 

challenge for most of its 40 year history. 

Since 1998, GERSTEL has had double 

digit annual growth. In 1999, manufacturing 

was relocated from company headquarters 

to nearby Duisburg, easing the crowded 

conditions - at least for a while. Since 2000, 

the number of employees has doubled. Adding 

to this, the expansion of the products 

and services portfolio into the fields of LC 

and LC/MS has increased the need for lab- 

With increasing market 

demand for GERSTEL’s 

sample preparation solutions 

for GC, GC/MS, LC 

and LC/MS, growth has accelerated. 

Staff has been added 

in all departments. After 

years of splitting up departments 

and remodeling existing 

buildings, GERSTEL decided that it 

was time to build new, modern and efficient 

headquarters. 

“GERSTEL wants to offer customers 

maximum performance well into the future, 

and this can only be done if our infrastructure 

can support further growth”, 

states Holger Gerstel. The plan is to relocate 

during August and September of 2007. The 

decision to stay in Mülheim an der Ruhr 

emphasizes the company’s longstanding ties 

with the city. The city promptly returned the 

favor: As of autumn 2007, GERSTEL will reside 

at 1 Eberhard Gerstel Platz, the street is 

named after Eberhard Gerstel Sr., the company 

founder. 

Imprint 

View of the concrete 

shell of the new 

GERSTEL headquarters. 

As of September 2007, 

the company will reside 

at 1 Eberhard Gerstel 

Platz in Mülheim an 

der Ruhr. 

GERSTEL online 

You can find more 

information on products, 

applications and services on 

the GERSTEL home page at 

www.gerstel.com. 

Published by 

GERSTEL GmbH & Co. KG, 

Aktienstrasse 232 – 234 

45473 Mülheim an der Ruhr, Germany 

Eberhard G. (l.) and Holger Gerstel, Owner/Managers 

of GERSTEL 

oratory space. “With our LC and LC/MS solutions, 

GERSTEL has entered into markets 

that are developing extremely well for the 

company”, say Eberhard G. and Holger Gerstel, 

owner/managers of the company. 

Since taking over at the helm of the 

company in 1998, Eberhard and Holger 

Gerstel have steered GERSTEL to annual 

double digit growth and a world-wide presence 

with succesful subsidiaires in the U.S., 

Japan and Switzerland as well as an international 

network of distributors spanning 

more than 70 countries. 

Room for growth – a facility 

designed to facilitate the 

business process 

The new GERSTEL headquarters were designed 

to support and improve the work 

flow and operations at all levels. The facilities 

were planned based on extensive employee 

consultation. 

“In order to have maximum efficiency, 

and improve interaction between all departments 

and company personnel, we are 

bringing three separate locations back together”, 

explains Eberhard G. Gerstel. 

So this year, only eight years after the relocation 

of its manufacturing department, 

GERSTEL has again reached the point of 

having to move. But this time it will be a 

happy reunion, that will help secure a successful 

future and enable further steady 

growth. 

Editor 

Guido Deußing, 

ScienceCommunication, 

Neuss, Germany 

guido.deussing@t-online.de 

Scientific advisory board 

Eike Kleine-Benne, Ph.D. 

eike_kleine-benne@gerstel.de 

Oliver Lerch, Ph.D. 

oliver_lerch@gerstel.de 

Contact 

gerstel@gerstel.com 

Design 

Paura Design, Hagen, Germany 

www.paura.com 

Print 

BasseDruck, Hagen, Germany 

ISSN 1619-0076 

G L O B A L A N A L Y T I C A L S O L U T I O N S 


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