Confident comparison of flavoured sparkling waters using GC–MS and chemometrics

This white paper shows how sorptive extraction combined with GC–MS enables confident, untargeted comparison of flavoured sparkling waters.

Direct immersion improves recovery of flavour-relevant compounds compared with headspace sampling, allowing subtle differences between pre-mixed and home-prepared products to be detected despite broadly similar profiles.

Automated chemometric workflows streamline data interpretation, using tools such as PCA and statistical comparison to highlight key differences, including trace compounds linked to packaging or preparation.

This supports efficient product benchmarking, quality control, and flavour consistency across formats.

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