Evaluation of new high-capacity sorptive extraction (HiSorb™) phases for flavour profiling of hard seltzers

New high-capacity phase combinations for HiSorb probes were evaluated to enable selection of the most suitable phase type for flavour profiling hard seltzers.

Three phases were compared to the traditional single-phase polydimethylsiloxane (PDMS) HiSorb probe: divinylbenzene (DVB)/PDMS, carbon wide range (CWR)/PDMS and the triple phase combination of DVB/CWR/PDMS.

Volatile and semi-volatile organic compounds over a wide volatility range were extracted and in-depth analyses revealed differences in extraction between the phase combinations.

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