Comprehensive VOC profiling of meat using dynamic headspace and automated TD–GC–MS analysis

This study shows that data acquired using the Centri^® automated multi-mode sampling and preconcentration system for gas chromatography–mass spectrometry (GC–MS) can be used to generate useful insights into the aroma profiles of foods. In the example investigated, the dynamic headspace profiles of two cuts of lean steak were sampled at elevated temperature onto sorbent tubes, with subsequent preconcentration on Centri. Over 140 VOCs and SVOCs from a variety of chemical classes were identified, with the detection of a range of sulfur species demonstrating the inertness of the Centri flowpath and the use of optimised sorbent tubes and desorption conditions.