Aroma profiling of pet food using high-capacity sorptive extraction and TD–GC×GC–TOF MS
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.
Flavour profiling of milk using high‑capacity sorptive extraction and TD–GC×GC–TOF MS/FID
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.
Aroma profiling of hops and beer using high-capacity sorptive extraction with GC×GC–FID/TOF MS/SCD
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.
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.
Reverse engineering the aroma of plant-based meat substitutes
This study describes the use of headspace sorptive extraction with GC×GC–TOF MS to compare the volatile profiles of ground meat and plant-based substitutes.
Investigating the quality of Darjeeling teas using comprehensive VOC fingerprints
This study demonstrates the use of immersive sorptive extraction and GC×GC–TOF MS to determine the characteristic flavour compounds in Darjeeling teas. Comparative analysis of different tea types and grades will be shown using streamlined workflows to improve quality assessment.