The sensory experience of a food or beverage item is largely determined by the volatile

aroma analytes associated with the product. Profiling aroma analytes by GC-TOFMS
offers a non-targeted analysis of the volatile and semi-volatile components for a
comprehensive understanding of what is in your sample. In contrast to a targeted approach,
the analyst is not limited to monitoring what they already know and can discover what
they’ve been missing in their samples. The characterization of aroma compounds offers
useful information to the food and beverage industry on analytes that contribute to the
sensory experience and can also lead to improvements in quality control, process
optimization, and better brand awareness. Here, a variety of commercially available craft
beer styles were characterized and compared with GC-TOFMS.