INSTRUMENTAL Flavor Analysis

METHODS

By:
Pooja Sri. V. S
1. Identification of food product’s properties
2. Scientific measurement of food product (s)
properties
3. Analysis and interpretation of the identified and
measured food product properties 
IMPORTA
4. AS THERE ARE PERCEIVED THROUGH NCE OF
THE FIVE SENSES:-
i. sight (e.g. colour of a food product)
FLAVOR
ii. smell (e.g. presence of rancidity in a product) EVALUAT
ION
iii. taste (e.g. intensity of sweetness)
iv. touch (e.g. firmness of food)
v. hearing (e.g. crunchiness of a potato chip)
TYPES OF FLAVOR
EVALUATION
1. CHEMICAL EVALUATION
2. SENSORY EVALUATION
3. INSTRUMENTAL EVALUATION
INSTRUMENTAL Flavor analysis
EVALUATION
GAS CHROMATORAPHY
Gas chromatography (GC) is a common type of
chromatography used in analytical chemistry for separating and
analyzing compounds. It used to measure the content of different
components in mixture.

PRINCIPLE :
The samples are subjected to flow by mobile liquid onto or
through the stable stationary phase. The sample components are
separated into fractions based on their relative affinity towards the
two phases during their travel
GAS-CHROMATOGRAPHY Mass
Spectrometry

NMR
y
Spec
trom cto metr
etry Olfa

GC

Sp Infr i o let ry
ec are v t
tro d
me ltr a r o m e
U ct
try e
Sp
WORKING
1. A vaporized sample is injected onto the chromatographic
column.
2. The sample moves through the column through the flow of inert
gas.
3. The components are recorded as a sequence of peaks as they
leave the column. 
DETECTORS USED
FID – Flame ionization detector
NPD – Nitrogen – phosphorus detector
ECD – Electron capture detector
TCD – Thermal conductivity detector
PID – Photo ionization detector
FPD – Flame photometric detector
PFPD – Pulsed Flame Photometric Detector
GAS CHROMATOGRAPHY-
MASS SPECTROMETRY (GC-
MS)
Gas Chromatography - Mass Spectrometry (GC-MS) combines
two powerful techniques to provide the identification of
compounds with low detection limits and the potential for
quantitative analysis. GC-MS can work on liquid, gaseous and
solid samples, but is primarily restricted to volatile and semi-
volatile compounds.

GC has an excellent capability of separating the components

in the mixture
MS identifies the separated compound and elucidates its
structure according to its mass charge ratio.
GAS CHROMATOGRAPHY –
OLFACTOMETRY
Gas chromatography- olfactometry (GC-O) is a technique that
integrates the separation of volatile compounds using a  Gas
chromatography with the detection of odour using
an olfactometer ( Electronic Nose )
Detection frequency
Dilution Threshold
Intensity Rating
•Ultra Violet Spectrometry – quantitative analysis of the volatile
organic compounds present in the food by determining the light
absorption capacity of the compound present in the food sample
kept for analysis. The intensity of the light left after absorption is
calculated to identify the compound present
•Infrared Spectrometry – measurement of the interaction of
infrared radiation with the chemical compounds present in the
sample and elucidate the structure of the compound present and
also to determine the functional groups present in the compound.
•Nuclear Magnetic Resonance Spectrometry – here magnetic field
is used for the detection of physical and chemical properties of the
compound present in the sample. It is also helpful in identification
of the structure of the compound by observing and measuring the
interaction of the compound’s atomic nuclear spin while placing
the sample in a powerful magnetic field
THANK
YOU