Food And Beverage

Food and Flavor Analysis

Flavor and odor producing compounds in foods have volatiles sufficient to permit their olfactory detection during consumption. These flavors and aromas can be analyzed by placing food or beverage in an inert enclosure, and then preconcentrating a large enough volume of headspace to allow their detection by GCMS.

Important prudent information that can be obtained using Large Volume Static Headspace (LVSH) / GCMS analysis include:

• Analysis of flavor and aroma down to the detection limits.

• Effects of storage temperature on flavors and odors.

• Effects of atmosphere on flavors and odors.

• Formation of new flavor compounds during consumption
  

Example Chromatograms

Garlic vs. Garlic Powder

Chocolate vs. Carob

Cheddar Cheese

Data Presentations

Large Volume Static Headspace (LVSH) and Large Volume Dynamic Headspace (LVDH) for Foods and Flavors and Fragrances

IFT 04 - High Sensitivity GCMS Analysis of Food and Fragrances Using Large Volume Static and Pulsed-Dynamic Headspace sample Preparation

A More Comprehensive and Sensitive Method for CO2 Quality Assurance ( Application Note: 202 )

Food Packaging Analysis

Food can be contaminated by using packaging material that is capable of releasing chemicals after the packaging process.

Chemicals may from the following sources:

• Release of absorbed solvents.

• Release of solvents in adhesives.

• Decomposition of the packaging material.

• Reaction of the packaging material with the food product.
  

In most cases, contaminants can be analyzed down to very low levels using Large Volume Static Headspace (LVSH) GC/FID analysis. The large 325 cc loading volume of each chamber allows a large, representative sample to be analyzed, averaging any variation in the packaging material.

Chambers can be heated to increase outgassing or reaction rates. Gas composition can also be adjusted in the chamber to see the effect of air, oxygen even ozone on the stability of the packaging. Released chemicals can be directly injected to a detector to show total chemical release, or to a gas chromatograph to determine which chemicals were released and how much of each. For trace level analysis, below 20 ppb per component, preconcentration of the headspace can be performed in order to detect low level odor compounds.

Ingredient Testing

The headspace in large storage bins and containers can provide useful information relating to the overall quality of ingredients used in food or beverage preparation. Appearance of certain chemicals and off-flavor compounds can indicate the presence of spoilage due to over ripening or microbial proliferation.

By collection the container headspace directly, the "average" quality of the ingredients can be determined which will more accurately predict the quality of the final product in a batch process. Silonite™ coated stainless steel MiniCans collect headspace using a self contained vacuum that draws in a sample without requiring a pump.

The Sample can be delivered to a centralized lab (off-line) or remote lab for analysis of "markers" that show poor quality. Numbers can be determined for each ingredient by allowing spoilage to occur in LVSH chambers. Early detection of poor quality ingredients can reduce losses and allow rejection of shipments from suppliers.

Example Chromatograms

Good vs. Bad Grapes

Beverage Testing

Large Volume Static Headspace (LVSH) analysis provides detailed information of aroma and off-flavor compounds in both alcoholic and non-alcoholic beverages.

Advantages over dynamic headspace techniques are listed in the product section under 7032LVSH.

The 3-stage design of the 7100 sample preconcentrator system allows for elimination of water vapor, CO2, and ethanol before final focusing and injection into a GC.

Superior recovery of sulfur and nitrogen compounds are obtained using ultra inert flow paths and cold trapping techniques.