Elinor Hughes | Authors

Elinor Hughes obtained her B.Sc. in chemistry and Ph.D. in organic chemistry at Bangor University, UK. After working for a chemical manufacturing company for three years, she moved to the Royal Society of Chemistry where she worked in journals publishing for six years and on Chemistry World magazine for four years. This was followed by five years as a freelance copyeditor and science writer. Her current role is technical copywriter at Markes International.

Articles

A Look at Improved Aroma Profiling of Foods by High-Capacity Sorptive Extraction

High-capacity sorptive extraction combined with thermal desorption–gas chromatography–mass spectrometry (TD–GC–MS) can improve on traditional methods for the analysis of VOCs and other trace analytes that contribute to the aroma, flavor, and safety of food products.

Improved Aroma Profiling of Foods by High-Capacity Sorptive Extraction

This study demonstrates how the technique can improve on traditional methods in the analysis of VOCs that contribute to the aroma and flavour of a breakfast cereal and in identifying other compounds of interest, such as food additives, contaminants, and potentially toxic compounds at trace levels.