Abstract
Several off-the-shelf products (personal care, fragrances and oils, food) were analyzed by solid phase micro-extraction gas chromatography-mass spectrometry to determine the most prevalent volatile compounds responsible for the product aroma. Both one-dimensional and two-dimensional gas chromatography were used, and coupled with low and high-resolution, accurate mass time of flight mass spectrometry. The spectrum of components present in the different products was examined to see if a commonality of constituents could be identified which might lead to a typical fynbos aroma profile.
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