Headspace gas chromatography (HS-GC) is frequently used for the analysis of aroma compounds in food due to its practical advantages of simplicity, amenability to full automation, less contamination from non-volatile constituents and elimination or reduction of solvent use.

There are several established HS techniques, e.g. static headspace (SHS), dynamic headspace (DHS), and head space solid phase micro-extraction (HS-SPME). However, these techniques are more selective for volatile and/or hydrophobic compounds and result in a partial chromatogram with an under-representation of hydrophilic and/or low vapor pressure aroma compounds.