The characterization of food aroma profiling represents a fundamental study for food and beverages manufacturers, not only for food processing optimization, but also to possibly predict consumers preferences and assure superior food appeal over competitors.
Food aroma is typically a very complex mixture of volatile components, the composition of which depends on several ambient factors as geographical origin of food, as well as industrial processes responsible of important chemical reactions which have primary impact on physical/chemical changes involved in aroma formation.
Different analytical methods and instrumentation for the determination of volatiles components in foods and beverages are available and many of them are based on the re-concentration of the head space before the injection into a capillary column, with the aim to increase the sensitivity for the minor components, usually the most interesting ones, for the characterization of the volatile fraction of food sample. In this view, the Dynamic Headspace Sampling Technique allows to increase the sensitivity by cryo-enrichment of the volatiles on a suitable sorbent and subsequent release of the fraction in a narrow band into the GC capillary column.
Powerful analytical tool as the Master GCxGC TOF MS coupled to Static Headspace Sampler (Master SHS) or Dynamic Headspace Sampler (Master DHS) allows for a deeper insight of volatile aroma composition. Besides, the much higher peak capacity of comprehensive multidimensional approach compared to conventional 1D-GC, provides further valuable information thanks to the graphical visualization of the chromatogram as a bi-dimensional color plot, which highly facilitates a visual comparison of the composition of different samples.