The Use of TD–GC(MS) in Flavor and Fragrance Profiling
6 Aug 2014
Representative profiles of volatile organic compounds (VOCs) that contribute to the flavor and fragrance characteristics of natural materials and consumer products can be obtained using thermal desorption (TD) in conjunction with GC(MS). This application note demonstrates the power and versatility offered by thermal desorption to the food, flavor, fragrance and consumer product industries, as well as to the field of biological research. The key advantages described include: reduction in sample preparation, enhanced automation and a wide range of sampling options to suit different sample types.