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 INSIGHT™ flow-modulated GC×GC–TOF MS/FID analysis, for the separation and identification of flavour compounds in milk.



As well as comparing the profiles of ten milk samples, we focus on the ability of the analytical setup to physically separate important flavour components that would co‑elute in a one‑dimensional GC system, as illustrated above.


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