Automated Aroma Profiling of Wine using Sorptive Extraction with GC×GC–TOF MS/SCD

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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.

The added value of Tandem Ionisation^® is also shown for confident identification of aroma-active species that can be challenging to identify by conventional 70 eV electron ionisation alone.

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