Automated aroma profiling of wine using sorptive extraction with GC×GC-TOF MS/SCD

This study demonstrates the use of headspace sorptive extraction coupled with GC×GC–TOF MS/SCD to provide comprehensive information on wine aroma and odour taints on a single, fully automated, cryogen-free platform. The added value of Tandem Ionisation^® for confident identification of aroma-active species that can be challenging to identify by conventional 70 eV electron ionisation alone is also shown.