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Flavour and fragrance discovery: Unique high-capacity sorptive extraction to find what you've been missing.

sponsored by Markes International Ltd

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In this webinar, Diana Owsienko, Application Specialist at RISE Sweden, and Yunle Huang, Food Analysis Scientist at Mane, will delve deeper into how multiphase HiSorb™ analysis offers more comprehensive profiling, while demonstrating the benefits compared with liquid-liquid extraction in analyzing samples like fragrant foods and drinks.

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.

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Related Application Notes
HiSorb™ high-capacity sorptive extraction phase evaluation for aroma and flavour profiling of honey

| Contributed by Markes International Ltd

Authentic or synthetic? Discovering authenticity markers in luxury to low-cost honey varieties using a high-capacity sorptive extraction technique (HiSorb™)

| Contributed by Markes International Ltd

Flavour profiling of hard seltzers and identification of potential quality markers using HiSorb™

| Contributed by Markes International Ltd

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