Rachael Szafnauer

The author describes the benefits of using high-capacity sorptive extraction and statistical analysis to detect authenticity markers and combat food fraud in honey samples.

This article demonstrates how sorptive extraction is a highly efficient technique for the VOC profiling of honey samples.

A broad range of trace-level volatile organic compounds was detected in drinking water using headspace–trap sampling.

The potential of SPME when combined with MSE for the characterization of olive oil aroma profiles is presented.

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.

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.