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Application Note: Strawberry Candy Aroma (-533)

Comparison of Aroma and Flavor Profiles of Strawberry-Flavored Candy and Fresh Strawberries

Challenges and solutions in aroma profiling

The Pegasus BT 4D determines key aromatic compounds in pumpernickel bread; GCxGC benefits for the analysis of beer and hops samples. Presented by Lena Dubois and Liz Humston-Fulmer, LECO Corporation.

Flavor Ingredient Analyses through GC-MS

Gas Chromatography Mass Spectrometry data can be analyzed to determine region of origin of various ingredients, such as vanilla or cinnamon, based on known analytes. Marlene Moskowitz, Senior Scientist, McCormick & Company, discusses how their labs utilize GCMS to determine product flavor profiles.

Towards Better Tasting Vegetarian Foods

An overview of GCxGC mass spectrometry and improved flavors in vegetarian foods. ChromaTOF Tile was utilized to review chromatography data. Presented by Hans-Gerd Janssen, Science Leader Unilever Research, Professor Recognition-based Analytic Chemistry at Wageningen University & Research, and Ed Rosing, Analytical Flavour Scientist at Unilever R&D Vlaardingen.

Understanding Off-flavors and Malodors

Utilizing Gas Chromatography-Olfactometry (GC-O) can help identify active odor compounds in complex mixtures. But, what happens if GC-O does not identify a compound, but an off-flavor or malodor is still present? Ray Marsili (Analytical Flavor Chemist and Owner, Marsili Consulting Group) discuss the process of utilizing ChromaTOF peak deconvolution software to identify hidden compounds.

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