|Kinton, Vanessa - GERSTEL, INC.|
Submitted to: Trade Journal Publication
Publication Type: Trade Journal
Publication Acceptance Date: December 31, 2003
Publication Date: February 1, 2004
Citation: KINTON, V.R., GOODNER, K.L. ANALYSIS OF FLAVOR FORMULATIONS USING A MASS SPECTROMETRY-BASED CHEMICAL SENSOR. LC/GC North America. vol. 22(2). p. 40-41. 2004. 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: Several different flavor formulations were rapidly and easily compared against each other by using a mass spectrometry (MS)-based chemical sensor system. Results were validated by running the same flavor formulations with a GC-MS instrument. Overall, the fast measurement time and easy-to-interpret report generated by the chemical sensor provided advantages over conventional GC-MS analysis.