Application Note: Beverage flavour analysis by Thin Film(TF)-SPME-TD-GC/MS Supported by: Published: 15 February 2021 Share this post 0 Share via Facebook Like Twitter Pinterest LinkedIn Digg Del Tumblr VKontakte Print Email Reddit Buffer Love This Weibo Pocket Xing Odnoklassniki iconOdnoklassniki WhatsApp Meneame Blogger Amazon Yahoo Mail Gmail AOL Newsvine HackerNews Evernote MySpace Mail.ru Viadeo Line Flipboard Comments Yummly SMS Viber Telegram Subscribe Skype Facebook Messenger Kakao LiveJournal Yammer Edgar Fintel Mix Instapaper Copy Link Flavours define a beverage product and are routinely monitored for quality assurance and control purposes or analyzed to determine key flavour compounds and ingredients used. The analysis may also be urgently required following off flavour or odour incidents and complaints. Flavours and off flavours span a large number of compounds across wide ranges of concentrations, polarities, and functional groups, complicating the analysis. Extraction techniques, such as TF-SPME which are simple, use little or no solvent and encompass a wide range of analytes are desirable. In combination with Thermal Desorption-GC/MS, extremely low limits of determination can be achieved, addressing most flavour analysis requirements. This work demonstrates successful determination of flavours in almond milk, black tea, strawberry banana juice, amber lager, and pumpkin ale. Different polarity TF-SPME phases are used in combination with PDMS-based Stir Bar Sorptive Extraction (SBSE) for expanded extraction capacity. Extracted analytes are subsequently determined in one combined TD-GC/MS run.
