Accurate qualitative and quantitative analysis of perfumed or flavored products is essential to the flavor and fragrance industry. Especially when unknown samples need to be analyzed traditional methods of GC analysis often lead to only vague results and often require time consuming and cumbersome sample preparation techniques such as solvent extraction (liquid/liquid, Soxhlet, Likens-Nickerson).
The technique of dynamic headspace requires minimal sample preparation, and significantly reduces overall analysis time while also improving data quality. In this work, the dynamic headspace technique is applied to different types of consumer products. The analysis of neat perfume oil is compared with that of consumer products containing the same oil.