Comprehensive flavor analysis system

NegotiableUpdate on 12/25

Model

Nature of the Manufacturer: Producers

Product Category

Place of Origin

Online Consult

Overview

It is a combined technique of gas chromatography (GC), olfactometry, and mass spectrometry (MS), widely used in the analysis of flavor compounds in food, spices, cosmetics, and other fields. It can not only separate and identify volatile compounds, but also determine their contribution to flavor through sensory evaluation.

Product Details

Principles and processes

1. gas chromatography(GC)

Separate volatile compounds from the sample.

By chromatography column and carrier gas(Like helium gas)Implement separation.

2. smell test(Olfactometry)

The compounds separated by chromatography are passed through a splitter, with a portion entering the mass spectrometer and another portion entering the sniffing port.

The sensory evaluator sniffes the odor through their mouth and records the characteristics and intensity of the odor.

3. mass spectrometry(MS)

Identify the separated compounds and provide molecular weight and structural information

instrument composition

1. gas chromatograph

Chromatography column: commonly used capillary column(asDB5).

Injection system: liquid or headspace injection.

2. shunt

Divide the effluent into two parts and enter the mass spectrometer and sniffing port respectively.

3. Sniffing port

Equipped with a humidification device to prevent sensory evaluators from experiencing dry nasal passages.

4. mass spectrometer

Common electron bombardment ion sources(EI)And quadrupole mass analyzer.

sample pretreatment

1. Extract volatile compounds

Headspace injection(HS)Suitable for high volatility compounds.

Solid-phase microextraction(SPME)Adsorption of volatile substances through fibers.

Solvent extraction: using organic solvents(Like dichloromethane)Extract.

2. Concentration and Purification

Concentrate low concentration samples(Like nitrogen blowing).

Remove interfering substances(Such as fat and protein)