Skip to main content
 
 

Flavour Profiling of Alcoholic Spirits using HiSorb Sorptive Extraction and TD–GC–MS

This study shows that volatile and semi-volatile organic compounds (VOCs and SVOCs) at high and low levels in whisky and gin can be identified by high-capacity sorptive extraction using PDMS probes, with analysis by thermal desorption–gas chromatography–mass spectrometry (TD–GC–MS).

 

Download and receive more application stories from Markes International

If you Register or Logon then we will populate the form below from your profile.
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Techniques Used