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