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.
Untargeted comparison of soft drink brands using immersive sorptive extraction, GC×GC–TOF MS and chemometrics
Immersive sorptive extraction coupled with comprehensive two-dimensional gas chromatography and BenchTOF2™ time-of-flight mass spectrometry (GC×GC—TOF MS) was used to compare flavour profiles from popular brand soft drinks with those of imitation products.
Evaluating the effect of storage and packaging on the volatile composition of soft drinks
Immersive sorptive extraction coupled with comprehensive two-dimensional gas chromatography and BenchTOF2™ time-of-flight mass spectrometry (GC×GC–TOF MS) was used to identify potential migrants from food and beverage packaging.