3. Traditional Flavor and Fragrance Analysis of Raw Materials and Finished Products

  1. Kevin Goodner1 and
  2. Russell Rouseff2
  1. Russell Rouseff2 and
  2. Kevin Goodner1

Published Online: 21 JUN 2011

DOI: 10.1002/9781444343137.ch3

Practical Analysis of Flavor and Fragrance Materials

Practical Analysis of Flavor and Fragrance Materials

How to Cite

Rouseff, R. and Goodner, K. (2011) Traditional Flavor and Fragrance Analysis of Raw Materials and Finished Products, in Practical Analysis of Flavor and Fragrance Materials (eds K. Goodner and R. Rouseff), John Wiley & Sons, Ltd, Chichester, UK. doi: 10.1002/9781444343137.ch3

Editor Information

  1. 1

    Sensus, LLC, Hamilton, USA

  2. 2

    IFAS, Citrus Research and Education Center, University of Florida, USA

Author Information

  1. 1

    Sensus, LLC, Hamilton, USA

  2. 2

    IFAS, Citrus Research and Education Center, University of Florida, USA

Publication History

  1. Published Online: 21 JUN 2011
  2. Published Print: 15 JUL 2011

ISBN Information

Print ISBN: 9781405139168

Online ISBN: 9781444343137

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Keywords:

  • traditional flavor and fragrance analysis - of raw materials and finished products;
  • flavor samples, biological origin - complex chemical mixtures;
  • analysis process, separating extract - into constituent chemicals;
  • reliance on analytical support - departments, of flavor and fragrance companies;
  • major goals, flavor and fragrance companies - for high quality products;
  • physical attribute evaluation - color – optical methods;
  • color, critical component in food products - and turbidity;
  • Karl Fischer Method, and loss on drying - methods for determining moisture;
  • instrumental analysis - mass spectrometry and nuclear magnetic resonance (NMR), commonly employed techniques;
  • GC/MS/MS, powerful separation technique - with shorter analysis time, sensitivity and selectivity

Summary

This chapter contains sections titled:

  • Overview

  • Physical Attribute Evaluation

  • Instrumental Analysis

  • References