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Title: ANALYSIS OF FLAVORS USING A MASS SPECTRAL BASED CHEMICAL SENSOR

Author
item KINTON, VANESSA - GERSTEL, MD
item Goodner, Kevin

Submitted to: Global Analytical Solutions
Publication Type: Research Notes
Publication Acceptance Date: 5/1/2003
Publication Date: 6/1/2003
Citation: KINTON, V.R., GOODNER, K.L. ANALYSIS OF FLAVORS USING A MASS SPECTRAL BASED CHEMICAL SENSOR. GLOBAL ANALYTICAL SOLUTIONS. 2003. v. 6. pp. 1-8

Interpretive Summary: Development of flavor formulations can be a challenging task. Individual components of different flavor formulations can be varied in composition and quantity depending on the final product desired. For example, if a new formula needs to be developed that matches a certain target, a series of trial formulations can be developed, and a method that compares samples is needed. Different flavor formulations were easily compared against each other by visual inspection of their finger-print projections into a three-dimensional principal component space. These results were validated by running the same samples with a GC/MS instrument. The GC/MS data was also analyzed in the same manner as the MS-only data and compared. Overall, the fast and easy to interpret output of the chemical sensor was found to be an advantage over the traditional GC/MS analysis.

Technical Abstract: Eight flavor formulations were analyzed using a mass spectral based chemical sensor for identifying which formulations were most similar in order to simulate how a flavor company might be able to perform product development/matching. Eight citrus peel oils were analyzed via a headspace MS-based chemical sensor. The results were analyzed via the multivariate analyses of principle components analysis (PCA) and SIMCA. The results showed that 2 samples were quite similar and would be a good match. Results were compared to full GC-MS analysis with similar results.