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Rachael Szafnauer | Authors

Rachael Szafnauer received an M.Sci in forensic science from the University of South Wales, UK, where her final‑year project focused on fingerprinting emerging psychoactive substances using advanced techniques such as GC×GC–TOF MS, in collaboration with Markes International. She later took up the role of thermal desorption product specialist at Markes, providing technical and application support to the commercial team, before taking on her current role at the start of this year, specialising in the development of applications using extraction and enrichment techniques.

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.