Flavor Profiling of Herbal Infusions using Hisorb Sorptive Extraction and TD–GC–MS

This application note details a study which compares the flavor profiles of five herbal infusions, obtained by high-capacity sorptive extraction using PDMS probes, with analysis by thermal desorption–gas chromatography–mass spectrometry (TD–GC–MS). The ability of the system to sample analytes from a range of chemical classes and volatilities is demonstrated.