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.