Using automated sorptive extraction to detect trace-level odor-active compounds in plant-based foods

Detecting and eliminating off-odors in food is vital in the development of new products, but many of the most aroma-active compounds can be present at levels that make it difficult to implement widely-used analytical techniques such as purge-and-trap.

Explore this interview with food scientist Diana Owsienko, where she shares how she uses Markes’ HiSorb™ and Centri technologies to extract key analytes more quickly from smaller amounts of sample. Discover how it is simpler to run sensory and instrumental analyses on the same batch to gain improved results in a streamlined and automated workflow.