Session: General Poster:

Gas chromatography (GC) coupled with mass spectrometry (MS) is an important tool for the characterization of a wide range of food, flavor, and fragrance samples. The components most likely to contribute to the aroma of a sample tend to be volatile and semi-volatile analytes and GC-MS is well-suited for this type of analysis. Complex samples are effectively separated into the individual analyte components with GC. Time-of-Flight (TOF) MS detection provides important information towards the identification of these potentially important components of the sample with full m/z range data that can be library searched and that is also suitable for deconvolution algorithms. The incorporation of olfactory detection with this data is particularly helpful for connecting the identified features with their contributions to the overall aroma or flavor. This type of sensory directed analysis highlights regions of interest and leads to specific analytes of interest for a focused review of the data. This combination of tools can separate and identify analytes and then determine those that are most important for contributing to the characteristics of the sample. A variety of samples were analyzed with this combination of tools, and the benefits of using the information together are highlighted.

Lorne Fell

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