Flavour Profiling of Various Beverages Using High-Capacity Sorptive Extraction and TD-GC-MS

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A series of application briefs provides detailed studies of flavour profiling of a variety of beverages by high-capacity sorptive extraction with analysis by thermal desorption–gas chromatography–mass spectrometry (TD–GC–MS). The beverages under investigation were milk, filter coffee, herbal infusions, alchoholic spirits and premium teas.

The studies enable a wide range of volatile and semi-volatile organic compounds (VOCs and SVOCs) to be identified and for flavour profiles to be compared. The ability of the HiSorb system to sample analytes from a range of chemical classes and volatilities is demonstrated

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