New Approach for Off-Flavor-Complaint Product Analysis Using GC/MS Off-Flavor Analyzer

Identification of components causing off-flavor requires experience and knowledge. The GC/MS Off-Flavor Analyzer includes a database containing parameters required for analysis and information (such as types and threshold values) about primary components that cause off-flavor. As a result, even less experienced analysts can use the system to easily start analyzing off-flavor components. This report introduces a case where we analyzed a packaged food product with a complaint about an off-flavor using a GC/MS Off-Flavor Analyzer. We were able to narrow down the substances that may have caused the off-flavor to four components by comparing the questionable product to the normal product. We also checked the off-flavor with a sniffer using sensory information contained in the GC/MS Off-Flavor Analyzer and successfully identified that the off-flavor was caused by anisoles. To ascertain the cause of the off-flavor, we separately measured each part of the product (package and food parts) and compared the concentration of anisoles. Results show that the package contained a higher concentration of anisoles, which caused the off-flavor. The system is expected to be used to identify the causes of off-flavors in foods, containers, and packages.

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Mass Spectrometry, Gas Chromatograph-Mass Spectrometry
GC/MS, off-flavor, odor, food, complaint, SPME, MonoTrap, anisole, Food and Beverages, Hydrocarbon Processing Industry (Petrochemical, Chemical), Food safety (Residues, Contaminants), Food QAQC, GCMS-TQ8040, AOC-5000 Plus
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