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Chemical and Instrumental Methods of Flavor Analysis

Western Regional Research Laboratory, USDA, Albany, California 94710

ABSTRACT

Recent advances in separation, physical measurement equipment, and manipulation techniques have made it possible to obtain information in flavor investigations which were very difficult to study previously. Capacity and resolution of gas-chromatography columns have been improved. Gas chromatography and mass spectrometry have been combined to give information for identification purposes with submicrogram quantities. Nuclear magnetic resonance studies are now possible with submilligram quantities of purified material. Raman spectra are also obtainable with submilligram quantities to supplement infrared spectral data. Thus, chemical structure determinations can now be made with only submilligram quantities with good certainty.