aroma-analysis-instrument.ppt

Instrumental Analysis Of Flavors
Will Address Questions
Can the analytical chemist help in flavor problems?
What problems does the analytical chemist face?
How does the chemist approach flavor work?
What instrumentation does the chemist depend upon?
Flavor Development
Assume most authentic flavor was made by nature-duplicate nature
Add to list pounds known to flavorist
Assist in obtaining legal use of pound
Customer duplication
Off-Flavors
Determine source of problem
Changes in flavor with time
Legal considerations
Sensory Predictions
Monitor flavor in place of sensory panel (with caution)
Quality control
Unique Analytical Task
Precursors ponents Total
amino acids >25 >40 >1000
sugars 20 50 1000
fatty acids 20 >50 >1000
isoprenoids 150 5 750
carotenoids 10 25 250
benzoids 500
others -flavinoids -catechins -vitamins
-alkaloids
-5' nucleotides
-steroids >5000  Total >10000
Exceedingly large number of flavor chemicals exist in nature- plex.
Number of expected ponents existing in nature (approximation)
prise many chemical classes
Human Is Very Sensitive To Odor
Nose g of some odorants
Instrumentation 10-13 g. at best
Choice Of Analytical Methods Is All Important
Choice depends on:
Needs or goals of study
a. sensitivity
b. reproducibility
c. simplicity  d. multivariate statistics
Physical state of food
Quantity of food
Composition of food
No method accurately represents theposition!