Flavour profiling of hard seltzers and identification of potential quality markers using HiSorb™

A fully automated workflow – from sample extraction to data analysis – was used for the flavour profiling of four different brands of hard seltzer.

Using high-capacity polydimethylsiloxane/divinylbenzene (PDMS/DVB) HiSorb probes on the Centri^® sample extraction and enrichment platform, followed by data mining and statistical analyses, we uncovered key flavour compounds that differed between brands, which could be used as markers of quality and authenticity.

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