Food and Drink

Aroma analysis for quality control of foods and beverages has never been more important – and can be approached by a variety of sampling techniques, from solid-phase micro-extraction to dynamic headspace, with the assistance of thermal desorption or GC×GC.

Monitoring disinfection by-products in water using thin-film SPME coupled with GC×GC and BenchTOF MS

Thin-film solid-phase microextraction (TF-SPME) with comprehensive two-dimensional gas chromatography and BenchTOF™ time-of-flight mass spectrometry (GC×GC–TOF MS) provides efficient non-target screening of organic pollutants in water.

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Comparison of liquid smoke flavourings using GC×GC with BenchTOF2 and Tandem Ionisation

GC×GC coupled with high-performance BenchTOF2™ mass spectrometry and powerful software tools can provide comprehensive non-target screening of liquid smoke composition, to improve quality control procedures and to accelerate the development of new flavourings.

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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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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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Evaluation of fruit quality using GC–TOF MS and innovative chemometrics

This study demonstrates the use of ChromCompare+ software to identify significant differences among fruit cultivars using innovative, automated workflows.

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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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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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Comparison of aroma compounds in whisky by SPME–GC×GC–TOF MS/FID

This study demonstrates the high performance of a flow-modulated GC×GC–TOF MS system, coupled with sample preparation by solid-phase micro-extraction (SPME), for the separation and identification of trace volatiles in three brands of whisky.

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Rapid aroma-profiling of cookies by dynamic headspace sampling and TD–GC–TOF MS

This study shows the value of dynamic headspace sampling and thermal desorption–GC–TOF MS analysis to rapidly profile volatile compounds released from flavoured cookies, and avoid the problems typically encountered when using solvent-extraction methods.

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Comprehensive analysis of coffee bean extracts by GC×GC–TOF MS

This study shows that GC×GC with time-of-flight mass spectrometry provides a high-performance solution for screening complex coffee bean extracts for key aroma compounds.

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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 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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Reliable speciation of fatty acid methyl esters (FAMEs)

This study demonstrates the use of flow-modulated GC×GC to analyse a FAME standard and FAMEs from a butter extract, with simultaneous detection by TOF MS and FID for improved speciation. Tandem Ionisation is used to add an additional level of confidence for compounds exhibiting weak molecular ions and/or similar spectra at 70 eV.

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