Exploring the flavour complexity of fish sauce

This white paper explores how immersive HiSorb™ high-capacity sorptive extraction, combined with comprehensive two-dimensional gas chromatography and time-of-flight mass spectrometry (GC×GC–TOF MS), delivers deeper insights into the complex aroma profile of fish sauce.

By comparing three commercial brands, the study demonstrates enhanced extraction efficiency and confident identification of key flavour compounds.

With the support of ChromCompare+ software, users can visualise subtle differences between products – helping manufacturers improve consumer appeal and accelerate flavour innovation.

Download the full paper to learn how advanced analytical workflows are transforming flavour analysis.

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