Rapid Aroma-Profiling of Cookies by Dynamic Headspace Sampling and TD–GC–TOF MS

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There is an increasing need to monitor product safety and quality, typically in relation to flavour composition, taint and contamination. This requires a detailed understanding of individual components, but
conventional approaches to sample preparation and GC analysis struggle to provide the necessary level of sensitivity.

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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