Unlocking the secrets of gin flavour: A new analytical approach
Originally presented at ACS, Spring, 2025
Comparing the flavour profiles of gin using high-capacity sorptive extraction and GCxGC–TOF MS
Gin’s distinctive aroma and flavour character comes from a complex mix of
volatile and semi-volatile compounds derived from the mix of botanicals, making flavour
profiling a challenging task.
In this study, we used immersive HiSorb™ high-capacity sorptive extraction with GCxGC–TOF MS to sensitively detect and confidently
identify over 400 flavour compounds across six gins.
Advanced chemometrics software (ChromCompare+), enabled
automated, highly detailed comparisons between brands and flavour variants,
revealing subtle yet meaningful differences.
This approach offers valuable insights for drinks producers
aiming to optimise flavour development and brand differentiation.
Download the full poster to explore the method, results
and applications in more detail.