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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).


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