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Application Note 122
Application note
Categories: Drink Semi-volatiles Thermal desorption High-capacity sorptive extraction Application note

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.

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