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Automated aroma profiling of wine using sorptive extraction with GC×GC–TOF MS/SCD

27 January 2021

This study demonstrates the use of headspace sorptive extraction coupled with GC×GC–TOF MS/SCD to provide comprehensive information on wine aroma and odour taints on a single, fullyautomated, cryogen-free platform. We also show the added value of Tandem Ionisation® for confident identification of aroma-active species that can be challenging to identify by conventional 70 eV electron ionisation alone.