GC-MS of Food Volatiles – Why you need a Range of Sampling Techniques

Martin Perkins

16th June 2014

Vanilla is one example where several sampling techniques are needed to characterise its flavour fully

One important reason why the GERSTEL MultiPurpose Sampler (MPS) is favoured so strongly by analysts working with flavours and fragrances is that it can support so many different sampling techniques.

This matters because each volatiles sampling technique will result in a different pattern of peaks in chromatograms from the same sample. Each sampling technique will give you different information about your sample.

If you need to generate the maximum amount of information from individual samples, or if you frequently have to answer different questions about the composition of various samples, then by sticking with one techniques (such as SPME for example), you will probably miss a great deal of useful information.

I haven’t come across a better illustration of this point than this article recently published by GERSTEL in their Solutions magazine.

You can read or download a copy by following this link. (The article also tells an interesting tale about the chemistry of vanilla).

If you would like to know more about how the GERSTEL MPS can help you get more information from the GC-MS analysis of your samples, please call us on +44 (0)1223 279210 or email enquiries@anatune.co.uk.