This study demonstrates the use of headspace sorptive extraction coupled with GC×GC–TOF MS/SCD to provide comprehensive information on wine aroma and odour taints on a single, fully-automated, cryogen-free platform.
This study demonstrates the use of a multi-hyphenated analytical system to provide flexible yet comprehensive aroma profiling of hops and beer, as well as detection of trace odour taints, on a single, fully‑automated platform.
This study demonstrates the high performance of a flow-modulated GC×GC–TOF MS system, coupled with sample preparation by solid-phase micro-extraction (SPME), for the separation and identification of trace volatiles in three brands of whisky.
This study shows the value of dynamic headspace sampling and thermal desorption–GC–TOF MS analysis to rapidly profile volatile compounds released from flavoured cookies, and avoid the problems typically encountered when using solvent-extraction methods.
This study shows that GC×GC with time-of-flight mass spectrometry provides a high-performance solution for screening complex coffee bean extracts for key aroma compounds.
This study demonstrates the high performance of PDMS sorptive extraction probes, coupled with thermal desorption pre‑concentration and flow-modulated GC×GC–TOF MS/FID analysis, for the separation and identification of flavour compounds in milk.
This study demonstrates the use of high-capacity sorptive extraction, with analysis by TD–GC×GC–TOF MS, for the aroma profiling of meat-based cat food, including the reliable detection of trace off-odour components.
This study demonstrates the use of flow-modulated GC×GC to analyse a FAME standard and FAMEs from a butter extract, with simultaneous detection by TOF MS and FID for improved speciation. Tandem Ionisation is used to add an additional level of confidence for compounds exhibiting weak molecular ions and/or similar spectra at 70 eV.