Rapid aroma-profiling of cookies by dynamic headspace sampling and TD–GC–TOF MS

This study shows the value of dynamic headspace sampling and thermal desorption–GC–TOF MS analysis to rapidly profile volatile compounds released from flavoured cookies, and avoid the problems typically encountered when using solvent-extraction methods.

Aroma profiles from chocolate-chip, peanut and orange-cream cookies were examined (see example analysis above), with over 50 major analytes being identified across the three samples. These include pyrazines, alcohols, aldehydes and ketones that may contribute to the aromas of the cookies.

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