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)
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.