Flavor Profiling of Premium Teas using HiSorb Sorptive Extraction and TD–GC–MS

This application note details a study which compares the flavor profiles of three premium teas, 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.