ABSTRACT
This study describes the identification of six allyl esters in a garlic cheese preparation and in a commercial cream cheese. The extracts were prepared by liquid/liquid extraction and concentrated by the SAFE process. The identification of the allyl esters of acetic, butyric, hexanoic, heptanoic, octanoic, and decanoic acids is based on the correlation of their mass spectrometric data and chromatographic retention time data obtained from the extracts with those of authentic standards. In addition to the gas chromatography (GC)/mass spectrometry analysis, the flavor ingredients were characterized by GC sniffing by a trained flavorist. Some of the esters were isolated by preparative GC.
Subject(s)
Cheese/analysis , Esters/analysis , Fatty Acids, Volatile/analysis , Garlic/chemistry , Gas Chromatography-Mass Spectrometry , Propanols/analysisABSTRACT
In the past flavor research and the development of new flavorings were constantly driven by the interaction of flavor analysis, structure elucidation, and chemical synthesis accompanied by sensory. Highly potent flavor compounds were identified in numerous food products and helped to establish a powerful toolbox for flavorists. Nowadays we experience the merging of various scientific disciplines, for example medicine, biology, chemistry, and various technologies in the field of flavor research, which shows direct impact on our understanding of flavors. At the same time modern life has profoundly changed our eating habits. This situation generates new challenges for product development teams, which represent all facets of technologies. This paper will illustrate different examples for the evolution of product-oriented flavor research and future trends.
Subject(s)
Flavoring Agents , Food Analysis , Research/trends , Taste , Caffeine/analysis , Flavoring Agents/analysis , Flavoring Agents/chemistry , Food Contamination/analysis , Fragaria/chemistry , Fruit/chemistry , Magnetic Resonance Spectroscopy , Mass Spectrometry , Rosaceae/chemistry , Spectrum Analysis, Raman , Stereoisomerism , VolatilizationABSTRACT
Recent changes in European legislation require monitoring of 24 volatile compounds in perfumes as they might elicit skin sensitization. This paper reports a GC-MS quantitation procedure for their determination in fragrance concentrates. GC and MS conditions were optimized for a routine use: analysis within 30 min, solvent and internal standard selection, and stock solution stability. Calibration curves were linear in the range of 2-100 mg/L with coefficients of determination in excess of 0.99. The method was tested using real perfumes spiked with known amounts of reference compounds.