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Comparison of Extraction Techniques for Volatiles in a Selection of Spirits and Liqueurs

Application Note

The measurement of volatile compounds in beverages can be critical in understanding the flavour profile of a product, and ensuring the quality and authenticity for the consumer. There are a number of techniques that can be employed for determination of volatile and semi-volatile analytes, most of which can be fully automated with the GERSTEL MPS platform. This application note compares the analysis of a range of alcoholic beverages, using the three techniques – Dynamic Headspace (DHS) with a Tenax trap, Stir Bar Sorptive Extraction (SBSE) with PDMS Twister and Multi-Volatile Method (MVM using sequential DHS extraction (Shincarbon and Tenax)), discussing the advantages of each approach to help the analyst choose the best approach for their application.

Application Note Downloads
AS180

Comparison of Extraction Techniques for Volatiles in a Selection of Spirits and Liqueurs

 

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