Analysis of Off-Flavor

If unforeseen circumstances occur during food product manufacture, storage, transport or other processes and an off-flavor issue occurs, it is necessary to specify the odor-causing substances in order to resolve the problem and prevent a recurrence.
Shimadzu provides a total solution necessary for analyzing odors combining GC-MS and database for off-flavor analysis, so even analysts having no knowledge or experience of off-flavor analysis can start analysis.

Analysis of Food Product Samples Involved in Off-Flavor Complaints (GC-MS)

In the analysis of food product samples involved in off-flavor complaints, it was confirmed that four components are more often found in off-flavor products than in normal products. The four components detected were further analyzed using the off-flavor analysis database, and concentration and odor threshold values as well as odor characteristics were confirmed. From the results, 2,4,6-trichloroanisole was identified as an odor-causing substance.


Related Information (Including Old Applications)

For Research Use Only. Not for use in diagnostic procedures.

This page may contain references to products that are not available in your country. Please contact us to check the availability of these products in your country.

Top of This Page