Flavour profiling of filter coffee using HiSorb sorptive extraction and TD–GC–MS
Application Note 122
This application note shows that the wide range of volatile and semi-volatile organic compounds giving rise to the flavour of coffee can be identified by high-capacity sorptive extraction using PDMS probes, with analysis by thermal desorption (TD)–GC–MS.
The high-capacity PDMS phase results in higher sample loadings than SPME methods, and (combined with Markes’ TD preconcentration technology) offers greater sensitivity across a wider analyte range, in a single run.
A further benefit is provided by the unique capability of Markes’ instruments to re-collect all split flows, allowing repeat analysis for sample security, method optimisation and characterisation by alternative detection methods.
