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Matrix Impact on Flavour Development
Understand how a change in formulation of food or beverage
affects the product's flavour.
A
change in the formulation of food and beverages typically results in a
variation of the aroma perception. Besides impacts from flavour carrying
ingredients, the food matrix itself can cause changes in the release of individual compounds. The flavour effusion can be tested through an accurate determination of the portions
of the individual compounds in the headspace. However to assure comparability
with the human perception any influence from sample pre-treatment should be avoided so that the sensitivity of analytical instrumentation has to be higher than the odour threshold of the respective compound. G.A.S.' instruments allow to:
-
Accurately quantify individual flavour compounds directly samples from the headspace
-
Measure at levels below the human odour threshold for several flavour inducing compounds
- Monitor the variance in flavour release from different matrices when applying equal amounts of ingredients
FlavourSpec®25: Sensitive Analyser for Food, Flavour and Beverage testing
The FlavourSpec®25 comprises advantages of a Gas Chromatograph (GC) with regard to selectivity and the outstanding sensitivity of an Ion Mobility Spectrometer (IMS) enabling the reliable analysis of volatiles in the headspace of liquids and solid samples without any sample pre-treatment.
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GC-IMS
The
Gas Chromatograph - Ion Mobility Spectrometer (GC-IMS) of G.A.S. combines the
high selectivity of a Gas Chromatograph with the extraordinary sensitivity of
an IMS (typically low ppbv range)
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Agilent 490 Micro GC with IMS
The unique integration of the highly sensitive IMS-detector into the Agilent Micro GC 490 opens up new horizons and applications when it comes to sub-ppm detection of volatiles in gases.
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