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Automated aroma profiling of wine using sorptive extraction with GC×GC–TOF MS/SCD

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. We also show the added value of Tandem Ionisation® for confident identification of aroma-active species that can be challenging to identify by conventional 70 eV electron ionisation alone.

Comprehensive aroma profiles of pinot noir red wines from Chile, South Africa and Australia were obtained (with over 300 peaks separated in one sample) together with the selective detection of sulfur odour taints, in a single run.

Sulfur odour taints in red wine

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