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Applications covered...

Flavour Profiling of Filter Coffee using HiSorb Sorptive Extraction and TD–GC–MS
This study shows that the wide range of volatile and semi-volatile organic compounds (VOCs and SVOCs) giving rise to the flavour of coffee can be identified by high-capacity sorptive extraction using PDMS probes, with analysis by thermal desorption–gas chromatography–mass spectrometry (TD–GC–MS).

 

Flavour Profiling of Herbal Infusions using HiSorb Sorptive Extraction and TD–GC–MS
This study compares the flavour profiles of five herbal infusions, obtained by high-capacity sorptive extraction using PDMS probes, with analysis by thermal desorption–gas chromatography–mass spectrometry (TD–GC–MS). The ability of the system to sample analytes from a range of chemical classes and volatilities is demonstrated.

 

Flavour Profiling of Alcoholic Spirits using HiSorb Sorptive Extraction and TD–GC–MS
This study shows that volatile and semi-volatile organic compounds (VOCs and SVOCs) at high and low levels in whisky and gin can be identified by high-capacity sorptive extraction using PDMS probes, with analysis by thermal desorption–gas chromatography–mass spectrometry (TD–GC–MS).

 

Flavour Profiling of Premium Teas using HiSorb Sorptive Extraction and TD–GC–MS
This study compares the flavour profiles of three premium teas, obtained by high-capacity sorptive extraction using PDMS probes, with analysis by thermal desorption–gas chromatography–mass spectrometry (TD–GC–MS). The ability of the system to sample analytes from a range of chemical classes and volatilities is demonstrated.


Trace-level Analysis of VOCs in a Tomato Product using Headspace Extraction with Large Volume Preconcentration (LVP) and Multi-step Enrichment (MSE)
In this application note, we demonstrate the benefit of a novel technique – large volume preconcentration (LVP) – for enhancing traditional headspace analysis of trace-level volatile organic compounds (VOCs) that contribute to aroma and flavour in a food product – tomato paste.

 

Quantifying Trace Volatile Aromatics (BTEXstyrene) in Foodstuffs Caused by Migration from Packaging using Extraction and Enrichment Techniques to Enhance GC–MS Analysis
This study demonstrates the Centri^® sample extraction and enrichment platform’s unique multi-step enrichment feature to enhance the discovery of trace-level, packaging-derived contaminants in food and beverage samples by gas chromatography–mass spectrometry (GC–MS).

 

Improved Aroma Profiling of Breakfast Cereal by Automated High-Capacity Sorptive Extraction (HiSorb™)
This study demonstrates the use of high-capacity sorptive extraction, HiSorb™, with multi-step enrichment (MSE) on the Centri^® sample extraction and enrichment platform for enhancing the analysis of volatile organic compounds (VOCs) contributing to the overall aroma and flavour of a breakfast cereal product.

 

Aroma and Flavour Analysis of Ground Beef using Fully Automated Headspace–Trap and HiSorb™ Sorptive Extraction
This application note describes the headspace analysis of ground beef samples using Centri^®, a fully automated, multi-mode extraction and enrichment platform. Two sampling modes are compared – static headspace–trap and high-capacity sorptive extraction (HiSorb) – to assess the volatile organic compounds (VOCs) that contribute to the aroma and flavour of ground beef as well as give an insight into other compounds of concern that cause a negative impact on human health.

 

Enhanced Olive Oil Aroma Profiling by Solid-phase Microextraction (SPME) using the Novel Approach of Multi-Step Enrichment (MSE^®)
Multi-step enrichment (MSE^®) enhances the performance of headspace–SPME–trap (HS–SPME–trap). The aroma profile of olive oil was analysed using GC–MS to identify volatile and semi-volatile organic compounds (VOCs/SVOCs).

 

 

Authentic or Synthetic? Discovering Authenticity Markers in Luxury to Low-Cost Honey Varieties using a High-Capacity Sorptive Extraction Technique (HiSorb™)
This study demonstrates how sorptive extraction using high-capacity HiSorb probes was used to extract aroma compounds spanning a wide volatility range from different honey samples.

 

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