Multi-Capillary Column Enrichment of Flavor, Fragrance, and Off-Odor Compounds In Foods and Consumer Products During Large Volume Headspace/GCMS Analysis

A new headspace enrichment technique called SPICE (Solid Phase Incremental Capillary Extraction) is presented for accurate trapping of 2-500cc of headspace directly onto GC capillary columns for optimized quantitative analysis of GC-compatible compounds. Three capillary columns of increasing sorptive strength are placed in series to capture compounds boiling from approximately -40 °C to >400 °C, eliminating the need for less efficient packed traps.

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• Create Date April 29, 2025
• Last Updated February 1, 2026