Free article download
Free article download
There is a large number of flavoring substances, which occur in nature and are known to contain undesirable active components. These compounds are called biologically active flavorings. They are used to improve or modify the organoleptic properties of foods. They either alter or enhance the flavors of natural food, or they add flavor to food products that do not have the desired flavor.
The purpose of this study was to develop a method for the determination of aromatic flavoring in food and beverages. Preparation of the sample is the most time-consuming step having also a big influence on the complete analysis, especially regarding the extraction of analyte and cleanup of extract. As our lab is focused on the development of an easy, fast and reliable method we decided to use a modern extraction technique to facilitate this step. GC-MS was the technique of choice for the analysis of these volatile compounds. As an extraction technique we decided to employ solid phase microextraction (SPME), a solvent extraction technique where no cleanup is necessary.
To download your free copy of this executive summary article, complete the form opposite.
