Versatile tools for high-sensitivity flavour and aroma analysis
Teagasc, Ireland
Aroma profiling is booming as consumer demand for satisfaction rises. Professor Kieran Kilcawley, Principal Research Officer at Teagasc, addresses the challenges of analysing volatile organic compounds (VOCs) in foods like dairy, meat, and confectionery.
His team transitioned from solvent extraction to tube-based sampling using Markes’ instruments, eliminating solvent artefacts and improving sensitivity.
With advanced tools like the TD100-xr™ and Centri® platform, they now detect trace-level compounds previously undetectable, providing deeper insights into food quality and flavour development.
- Customer: Teagasc, Ireland
- Application: VOCs from food
- Challenge: To improve sensitivity to enable identification of key trace-level aroma compounds in food products
- Solution: Enhancing the sensitivity of sorptive extraction using HiSorb™ high-capacity sorptive extraction probes
- Results: Enhanced sensitivity, and the detection of trace-level compounds that three-phase SPME fibers were unable to detect
