Sorptive extraction

Vial with HiSorb probe

Selection of HiSorb probes for immersive and headspace sampling

Short HiSorb probes for headspace sampling

High-capacity sorptive extraction is an innovative, labour-saving sampling approach to the analysis of volatile and semi-volatile organic compounds (VOCs and SVOCs) in liquids and solids by TD–GC–MS.

Extending the capability of thermal desorption (TD), Markes International's HiSorb™ high-capacity sorptive extraction probes and accessories are ideal for trace-level component characterisation, aroma profiling, quality control and advanced research across a wide range of applications. Full automation of HiSorb is now possible on Markes' Centri^® platform.

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WHY USE HIGH-CAPACITY SORPTIVE EXTRACTION?

Robust, easy-to-use probes allow unattended sample preparation and maximum productivity.
Simpler and quicker to use than solvent extraction.
Reduce costs associated with solvent consumption and disposal.
Re-usable probes and tubes minimise the cost per sample.
Improved detection limits over SPME due to the larger capacity of the PDMS sorbent.
Cryogen-free pre-concentration by TD prior to automated GC–MS analysis improves sensitivity.
Flexible sampling (immersive or headspace) for both liquid and solid samples.
Compatible with industry-standard TD tubes on all leading commercial systems

Applications

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.

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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.

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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.

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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.

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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.

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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.

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