Off‐Flavor Analysis in Chemical Material Using a Thermal Desorption Method

In recent years, there has been an increase in claims related to food and chemical products. Analysis via GC-MS(/MS) has been used as a method of specifying off-flavor causing substances. However, knowledge of the off-flavor causing substance (quality of the odor, offensive odor threshold value, and other information) is required; as a result, inexperienced analysts cannot perform such an analysis. In addition, off-flavor claims must be addressed quickly, so samples in a variety of forms must be preprocessed quickly and conveniently.
The thermal desorption (TD) method is a form of pretreatment in which an adsorbent or the sample itself is heated to a high temperature, and the gases produced are loaded into a GC-MS(/MS), enabling samples to be pretreated quickly and conveniently. In addition, in a GC/MS off-flavor analysis system, information on the parameters needed for off-flavor analysis and the main off-flavor causing substances is contained in a database, allowing analysts with no expertise or experience with off-flavor analysis to perform the analysis.
In this investigation, off-flavor samples were pretreated with the TD method, and chemical products were analyzed using a GC/MS off-flavor analysis system.

Content Type:
Application
Document Number:
LAAN-J-MS-E136
Product Type:
Mass Spectrometry, Gas Chromatograph-Mass Spectrometry
Keywords:
Off‐Flavor Analysis, Food and Beverages, Hydrocarbon Processing Industry (Petrochemical, Chemical), Food safety (Residues, Contaminants), GCMS-TQ8040, TD-30
Language:
English
File Name:
jpo217124.pdf
File Size:
173kb

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