Food products are routinely monitored for quality, authenticity, and safety. Analysis of food products may also be necessary due to off flavoro odor complaints. The aroma and flavor profiles of each product are unique and made up from a variety of semi-volatile and volatile compounds including aldehydes, ketones, acids, alcohols, terpenes, esters and other trace level components. The wide range of concentrations, polarities, and functional groups used in the composition of a flavor/aroma profile can make the analysis of the sample difficult. Techniques which are simple, use little or no solvent and encompass a wide range of analytes are desirable.

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Thin Film SPME (TF-SPME)

Solid Phase Micro Extraction (SPME) is a widely used technique for extraction and concentration of VOCs and SVOCs combined with GC/MS. SPME is especially useful in the food, flavor and beverage industries and for environmental monitoring. Recent developments focus on increased phase volumes to reach sensitivities more comparable to the GERSTEL-Twister. The Thin Film SPME (TF-SPME) technology combines higher sorbent phase volumes and a large surface area based on a flat rectangular shape.

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