Measuring volatiles (VOCs) directly in the headspace of the liquid or solid samples either a single compound identification and quantification or a unique “fingerprint” of flavour inducing compounds down to the low (single digit) ppb can be obtained without any sample pre-treatment. The impartial flavour documentation/classification or off-smell detection is extremely useful and welcome in the quality control of the food and beverage industry. The robust analytical tool reliably supports the work of the costly and time-consuming sensory panels.

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