Aroma and flavour analysis of ground beef using fully automated headspace–trap and HiSorb™ sorptive extraction

This application note describes the headspace analysis of ground beef samples using Centri^®, a fully automated, multi-mode extraction and enrichment platform.

Two sampling modes are compared – static headspace–trap and high-capacity sorptive extraction (HiSorb) – to assess the volatile organic compounds (VOCs) that contribute to the aroma
and flavour of ground beef as well as give an insight into other compounds of concern that cause a negative impact on human health.

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