Search: Flavours

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Flavor Profiling of Different Olive Oils with Racidity-Monitoring by Thermal Extraction GC/MS

Flavor is an important quality criterion for virgin olive oils. The identification of the compounds causing the flavour or off-flavour therefore is the key for quality control. Their analysis in olive oils us ...

Resource - Susan Gilbert - 19th Apr 2011 - 0 comments

Flavor Profiling of Different Olive Oils with Rancidity-Monitoring by Thermal Extraction GC/MS

Flavor is an important quality criterion for virgin olive oils. The identification of the compounds causing the flavour or off-flavour therefore is the key for quality control. Their analysis in olive oils us ...

Resource - Susan Gilbert - 19th Apr 2011 - 0 comments

The Measurement of Free and Total Peppermint Oil in a Yeast-based Micro-encapsulation System

Fluid Technologies' Micap™ is a yeast-based micro-encapsulation system for volatile food flavours and other components including pesticides and pharmaceuticals. The yeast used for encapsulation is grown conti ...

Resource - Susan Gilbert - 18th Apr 2011 - 0 comments

Fast Screening of Apple Flavor Compounds by SPME in Combination with Fast Capillary GC-MS using a Modular Accelerated Column Heater (MACH) and Quadrupole Mass Spectrometric Detector (qMSD)

A fast HS-SPME-CGC-MSD method for the analysis of flavour compounds of apples was developed. A complete profile was obtained after solid phase micro-extraction within 3 minutes GC run-time using a modular ac ...

Resource - Susan Gilbert - 14th Apr 2011 - 0 comments

Complete Separation and Quantitation of Fusel Oils by Capillary GC

Fusel oils are of great importance in the alcoholic beverages industry, since they affect the flavour and aroma of the beverage. Thus, their accurate quantitation is essential in assuring consistent quality ...

Resource - Susan Gilbert - 14th Apr 2011 - 0 comments

SBSE of Components in Mock Lemon Emulsion

Flavor components of carbonated soft drinks are prepared and added as concentrated emulsions. To verify the composition of the emulsion, samples are diluted with polar solvents followed by GC separation. Som ...

Resource - Susan Gilbert - 26th Jan 2011 - 0 comments

SBSE of Components in Orange Carbonated Soft Drink

Components in carbonated soft drinks are normally extracted by liquid-liquid extraction with hexane:methylene chloride prior to gas chromatographic analysis. The presence of benzoate and sugar can cause probl ...

Resource - Susan Gilbert - 26th Jan 2011 - 0 comments

Determination of Volatiles in Flavoured Sports Drink

Analysis of the flavourings and volatile additives in sports drinks is normally done after solvent extraction. In this study, we used stir bar sorptive extraction with the Gerstel Twister to extract the volat ...

Resource - Susan Gilbert - 26th Jan 2011 - 0 comments

Profiling of Mint Essential Oil using Thermal Desorption/Twister/ODP

Mint oil contains a large number of compounds that contribute to the sensory perception (smell and taste) of mint in foods and consumer products. Needs include identifying trace components with desirable flav ...

Resource - Susan Gilbert - 26th Jan 2011 - 0 comments

Analysis of 4-Ethyl Phenol and 4-Ethyl Guaiacol in Wine

Red wine production often involves long barrel aging to develop the wine flavour complexity. If the barrels are contaminated with wild type yeast, 4-ethyl phenol and 4-ethyl guaiacol can be produced as by-pro ...

Resource - Susan Gilbert - 25th Jan 2011 - 0 comments