This is my first time reaching out here and I am a beginner with GC/MS. I was curious, does anyone know what the cause of acetic acid peaks at the beginning of my flavor analysis run would be? contamination during inlet liner or septa replacing? contamination of the injector needle?
A little extra info: I am using a two arm PAL system that ramps from 75-270C over a 9.31 minute run with self packed inlet liners.
Any assistance would be greatly appreciated, thanks in advance.