Flavor Profiling of Filter Coffee using Hisorb Sorptive Extraction and TD–GC–MS

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 coffee can be identified by high-capacity sorptive extraction using PDMS probes, with analysis by thermal desorption–gas chromatography–mass spectrometry (TD–GC–MS).