Sorptive extraction phase evaluation for profiling honey

Analysis of the volatile organic compound (VOC) content of foodstuffs is crucial in the food and beverage industry. HiSorb™ high-capacity sorptive extraction probes offer a sensitive, robust, and fully automatable method of extracting organoleptic compounds from foodstuffs like honey. Selecting sorptive phase combinations carefully is essential to maximize uptake and achieve a comprehensive profile. Markes International evaluates three HiSorb phase combinations for aroma profiling of honey – polydimethylsiloxane (PDMS) alone, carbon wide range (CWR) with PDMS, and the triple phase combination of divinylbenzene (DVB) with CWR and PDMS. Each phase combination extracted a different range of compounds, with varying abundances. Importantly, including additional phases alongside PDMS resulted in the extraction of significantly more compounds, including those crucial to flavor perception.