New Extraction Technology for Flavours and Odours

Martin Perkins

23rd February 2015

Agilent 7200 GC/Q-TOF, Casein Powder, EG Silicone Twister, Flavours, Fragrance, Geosmin in Pretzels, Odours, PDMS, Ray Perkins, SBSE, Stir Bar Sorptive Extraction, Twister, Video,

The new EG Silicone Twister is important because it expands the range of jobs that Stir Bar Sorptive Extraction (SBSE) can be used for.

PDMS Twister is great for non-polar compounds and the EG silicone stir bars enable the extraction of more polar compounds. Used together, SBSE becomes a very useful tool for the extraction and concentration of a wide range of important analytes with a range of polarities.

Here is a high quality video of a great talk on this topic, recently given by Ray Marsili at the Third Stir Bar Sorptive Extraction Technical Meeting, which was held on the 26th/27th January, in Paris. The talk is titled:  Versatile New SBSE Techniques for Flavor, Fragrance and Odor Analysis.

The whole talk lasts for 36 minutes and is well worth watching in its entirety; if you want to dip into this and get a taste for what it contains, here are a few highlights:

  • 15 minutes – comparative performance of EG silicone Twister for flavour compounds
  • 16 minutes – EG Twister for low level organic acids and other body odour compounds
  • 24 minutes – musty taints in casein powder
  • 31 minutes – geosmin in pretzels

Ray also makes a strong case here for the value of high resolution accurate mass GC-TOFMS in addressing product quality problems. From our experience with the Agilent GC/Q-TOF, I fully agree with the points made in this talk.

If any of these clips are relevant to you, then please make time to watch the whole presentation.

If you want to know more about Twister, please call us on +44 (0)1223 279210.

P.S. I have managed to acquire a few EG silicone Twisters from our lab. If you would like to try one for free, please send me an email via

First come, first served.