The ability to perform accurate qualitative and quantitative analysis of perfumes 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 qualitative results and often rely on time consuming and cumbersome sample preparation techniques such as solvent extraction (liquid/liquid, Soxhlet, Likens-Nickerson).

In this work, the analysis of neat perfume oil is compared with that of consumer products containing the same oil, applying different traditional analytical techniques like static headspace, SPME, SDE, and comparing the results with those of a dynamic headspace approach. 

It will be shown that the technique of dynamic headspace requires minimal sample preparation and significantly reduces overall analysis time while delivering improved data quality.