A fresh approach to chemical profiling of complex flavour and fragrance mixtures

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Information about A fresh approach to chemical profiling of complex flavour and fragrance...
Technology

Published on February 17, 2014

Author: markesint

Source: slideshare.net

Description

Presentation given at HTC-13 in Bruges, Belgium, on the use of chemometrics in food/fragrance aroma profiling by GC–MS. Starting with an overview of previous approaches to aroma profiling, the presentation goes on to introduce ChromCompare, a new software module for Markes' BenchTOF range of time-of-flight mass spectrometers that allows the automated comparison of complex GC–MS profiles. The principles behind this approach are summarised, and examples given that illustrate the use of ChromCompare to speed up the identification of differences between aroma profiles.

A fresh approach to chemical profiling of complex flavour and fragrance mixtures L. McGregor, N. Bukowski, G. Roberts, J. Blanch, P. Henry, B. Green and S. Smith

Outline of presentation • Chemometrics – why bother? • QC for the flavour/fragrance industry • Previous approaches • ChromCompare® • What does the future hold?

Chemometrics – why bother? • Modern technology = complex data sets

Flavour/fragrance industry • Complex samples • Adulterants and off-odours • Rigorous QC methods

Previous approaches Data acquisition Peak alignment Collate peak area data Pre-processing (normalisation etc.) Apply statistics Interpretation of results

Problems with previous approaches • Where to begin? – PCA, HCA, ANN… – Pre-processing? • Knowledge level • Interpretation can be subjective • Time-consuming

What if…?

Conceptual design Aroma profiling of cheese

Conceptual design Aroma profiling of cheese

The full presentation can be downloaded from the Markes website http://www.markes.com/Resources/Scientificpublications/Conference-presentations.aspx

Contact Markes enquiries@markes.com www.markes.com

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