Application Note: Flavor Profiling of Milk using Hisorb Sorptive Extraction and TD–GC–MS

18 May 2017

This application note details a study which shows that the wide range of volatile and semi-volatile organic compounds (VOCs and SVOCs) giving rise to the flavor of milk can be identified by high-capacity sorptive extraction using PDMS probes, with analysis by thermal desorption–gas chromatography–mass spectrometry (TD–GC–MS).

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