Aroma & Fragrances

Food & Beverages

Food and beverages contain a complex mixture of compounds that make up each individual product’s characteristic smell and taste. Whereas most beverages “only” consist of a water matrix with high proportions of alcohol, sugar, and/or plant components, foodstuffs can contain an almost infinite variety of compounds and matrix consistencies. Critical taste and aroma components are often only present in low concentrations. Analyzing such substances requires different approaches and analytical techniques.

Some of these techniques are based on the distribution of volatile aromas in the gas phase. With the aid of the GERSTEL MultiPurpose Sampler (MPS) and techniques such as static headspace or solid phase micro-extraction (SPME), specific components from the gas phase can be analyzed, and matrix interference can be remedied. These techniques aim to create profiles of highly volatile compounds.
Other aroma compounds are either non-volatile or semi-volatile and cannot be detected in the gas phase in some cases. Such vital information can be lost, particularly with samples of unknown composition. This is where GERSTEL technology, such as the GERSTEL Twister® or the Dynamic Headspace (DHS), comes to the fore.

Aroma components can be reliably detected with the GERSTEL Olfactory Detection Port (ODP) and reliably identified with the GERSTEL Olfactory Data Interpreter ODI software and the use of mass spectrometry.

Consumer Goods & Cosmetics

The smell of a product is an important factor in the consumer’s overall perception and acceptance. Therefore, an exact qualitative and quantitative analysis of perfumed products is indispensable for the scent and perfume industry.
GERSTEL has solutions for conventional and proven analysis methods, such as static headspace or solid phase microextraction (SPME), which are frequently used to analyze samples with a known composition.

Conventional gas chromatography methods are often too selective or require time-consuming sample preparation to analyze samples with an unknown composition. Techniques based on GERSTEL thermal desorption systems, such as thermal extraction or Dynamic Headspace (DHS), can help. They require a minimum of sample preparation and considerably shorten the overall analysis time while completely covering the entire analyte area.


An off-odor is a sensory perception of an odor-producing substance emitted by a source that smells other than expected. Such a substance can be present in the product due to impurities in the raw materials, processing systems, or packaging materials. An off-odor can arise due to the decomposition of naturally contained substances due to oxidation or the effects of light or heat. Even changes to the relative concentrations of aroma components can result in undesired changes.

The causes of off-odors are usually unknown and need to be detected quickly. As many of these odor-producing compounds also have an extremely low odor threshold, GERSTEL technologies such as the GERSTEL Twister® Dynamic Headspace (DHS) come into play. They require a minimum of sample preparation while enriching the analytes simultaneously and considerably shorten the overall analysis time while thoroughly covering the entire analyte range.