Correlating consumer sensory experience of apple aroma with VOC profiles acquired by automated TD–GC–MS

Analysis of food aroma profiles is essential for research into new products and for routine quality control. The latter issue is particularly important for fresh food, because conditions during packing, transport and storage can affect shelf life and the perceived ‘freshness’ of the final product.

This study shows that data acquired using the new Centri^® sample extraction and enrichment platform for gas chromatography–mass spectrometry (GC–MS) can be used to generate useful insights into the aroma profiles of foods.

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