Flavour and fragrance discovery: Unique high-capacity sorptive extraction to find what you've been missing.
GC users strive to achieve better quality analytical data in food, flavour and fragrance applications. In this webinar and Q&A session, food analysis experts from MANE and the Research Institute of Sweden (RISE) present their latest research highlighting advancements in the sensitive and rapid screening of aroma-active compounds. They will show how multiphase HiSorb™ analysis offers more comprehensive profiling in samples such as pea proteins, as well as demonstrating the benefits compared to liquid-liquid extraction in analysing samples such as in fragrant foods and drinks.
Recent developments like HiSorb high-capacity sorptive extraction allow researchers to expand their analytical capability. This new technique requires minimal sample preparation and offers simple and quick analysis of the sorptive probes by thermal desorption (TD).
HiSorb is a sampling system for the analysis of volatile and semi-volatile organic compounds (VOCs and SVOCs) in liquids and solids by TD–GC–MS. It uses multi-sorptive-phase combinations like those used on SPME fibers, but with up to 100x more capacity. HiSorb can be used for headspace as well as immersive sampling encapsulating the full aroma and fragrance profile.
Webinar learning objectives:
- See the latest research techniques for extraction and analysis of aroma- and flavour-active compounds.
- Learn how analytical experts use high-capacity sorptive extraction with TD–GC–MS analysis to achieve more comprehensive sample profiling.
- Discuss how researchers use this technique to identify key compounds to make better-informed decisions about their products.
Presenter: Diana Owsienko (Application Specialist, RISE Sweden)
Diana Owsienko studied food chemistry and conducted her PhD at the Chair of Aroma and Smell Research, Friedrich-Alexander-Universität Erlangen-Nürnberg, Germany.
During her PhD, she investigated the chemical composition of body odours with a focus on age-related changes.
Since May 2023 she has been working as a researcher at RISE Research Institutes of Sweden, at the Department Agriculture and Food in Gothenburg.
She is part of the aroma chemistry group and supports customers with aroma-related questions, e.g., identification of off-odours, and also works on research projects dealing with plant-based food.
Presenter: Yunle Huang (Food Analysis Scientist, Mane)
Dr Huang Yunle is currently working as a senior analytical scientist in Mane SEA Pte Ltd.
She obtained her Ph.D. in Food Science and Technology from the National University of Singapore in 2023.
She has been in the analytical field for 11 years and is currently working on developing specific analytical methods to study tea chemistry and flavour.
