Flavor Development and Matching using GCMS

Michael Zviely, CIC, Haifa, Israel
Danny Hodrien, F&F Projects Ltd., Northampton, UK

Nowadays new flavors appear in a great variety of food products; Coffee, tea, citrus beverage, yogurts, etc. can be purchased in many different flavors. The chemical analysis of these flavors can be demanding. The traditional approach widely used in the flavor industry is the use of Gas Chromatography/Mass Spectrometry as a main tool for development and matching such flavors. Individual components of different flavor formulations can be varied in composition and quantity depending on the final product desired. The presentation will discuss the inter-relations between GCMS and flavor development.

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