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Title: INSTRUMENTAL ADVANCES IN FLAVOR ANALYSIS

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

Submitted to: Subtropical Technology Conference Proceedings
Publication Type: Abstract Only
Publication Acceptance Date: 9/16/2003
Publication Date: 10/16/2003
Citation: Goodner, K.L., Kinton, V. 2003. Instrumental advances in flavor analysis. Subtropical Technology Conference Proceedings. 54:14-15.

Interpretive Summary:

Technical Abstract: Advances in technology have opened new opportunities for citrus processors and flavor houses. This talk will discuss several recent advances and their possible applications in the citrus industry. The first advancement is in using stir bar sorptive extraction (SBSE). This is a technique that utilizes a small (1cm to 2cm) stir bar that has a non-polar coating that is efficient in extracting compounds of interest from polar (e.g. water) solutions or beverages. The small size and relatively large amount of coating make SBSE amenable to unique sampling techniques. Several possibilities will be presented including remote sensing, in situ measurements, flavor profiling, and others. One example includes using the SBSE to generate a model of flavors so that unknown flavors can be matched more quickly. The PCA (principle comonenent analysis) plot of the model is shown in Fig. 1. Note that Samples #1 and #4 are very similar and samples #3 and #6 are close. This will be discussed in more detail at the conference. Lastly, some possible in-line monitoring will be discussed.