Simultaneous Analysis of Multi-Component Fragrances

Foods contain many fragrance components. These components are compounds such as alcohols, esters, aldehydes, ketones, and terpenes, and the quantity and proportion of these components determines the aroma. A precise aroma can be synthesized by adjusting these components.

This example shows the simultaneous analysis of a multi-component fragrance by a gas chromatograph-mass spectrometer (GC/MS)

TIC Chromatogram of Fragrance Components
TIC Chromatogram of Fragrance Components

Gas Chromatograph Mass Spectrometer

This instrument achieves greater flexibility and ease of use, with significantly enhanced sensitivity, an evacuation system having the capacity to directly connect a wide bore column, and variable ionization energy. The software offers support for an optional GC detector and enhanced functions for accuracy control.