I am a chemical engineering student and we are trying to figure out how to extract aroma without losing any of the compounds so that we can analyze by GCMS. We brewed New England IPA style by using dry hops, yeast, and a Zymatic brewing machine. We are trying to figure out what specific compounds gives the New England IPA the flavor so that we can manipulate the process. We are trying to run Head Space analysis in GCMS (testing the vapor aroma without injecting the beer). Our issue is that as soon as we open the bottle, the aroma gets lost when exposed to air and we are trying to find a mechanism to not lose any aroma. We want to make something homemade and inexpensive so that when we open the bottle all aromas are concentrated and captured. We need ideas of how to make a sealed process to do so if any of you have some suggestions it would be appreciated!