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Odors and Other Items

            Database Supporting GC/MS Off-Flavor Analysis
 In addition to the five basic tastes sensed by the tongue   concentration. Further, when multiple odorous substances are   FFNSC 3 Flavour & Fragrance Natural & Synthetic Compounds Library
 (sweetness, saltiness, sourness, bitterness, and umami taste), as   mixed together, even a slight change in their component ratios
 well as spiciness and astringency, odor is an import factor in the   can lead to completely different odors, making objective   FFNSC 3 Flavour & Fragrance Natural & Synthetic Compounds Library
 deliciousness of foods. Also, odor is a keen reflection of the   evaluation difficult.  The aromatic preparations used for flavor in food products and fragrance in   Flavour
 freshness of food products.  Gas chromatographs have been introduced in the fields of food   cosmetics and toiletries are complicated mixes of natural and synthetic flavor   Fragrance
 In addition to the large number of types, odorous substances   development and quality control for their ability to objectively   and fragrance compounds.  Natural
 are sensed in completely different ways depending on the   evaluate odors.  The FFNSC 3 flavour & fragrance natural & synthetic compounds library contains
              mass spectra obtained from GC/MS analysis, as well as retention indices for three     Synthetic
              columns with different polarities, including wax columns, for 3,462 flavor and        Compounds          Food Texture
 ■ Features  Headspace Analysis System  fragrance compounds.
 HS-20 + GCMS-QP2020/Nexis GC-2030
 High Sensitivity
 Food Texture
 This instrument can perform a high-sensitivity qualitative and   Analysis of Flavor and Fragrance Components Using the FFNSC 3 Library
 quantitative analysis of highly volatile components including
 the fragrance components in food products.  Flavor and fragrance components in samples were scanned using GC/MS, and then subjected to a similarity search using the FFNSC 3 library,
               enabling them to be identified. Flavor and fragrance components can be identified with high accuracy by using this library, which contains
 High-Speed Performance  information on 3,462 flavor and fragrance compounds.
 It is equipped with the functions needed for high-speed
 analysis, and can improve both throughout and productivity.         Similarity Search Using the FFNSC 3 Library
 Excellent Versatility
 With simple operations and no need for special pretreatment, a   Headspace Analysis System
 variety of samples from solids to liquids can be analyzed.  With this analysis system, a sample is placed in a vial, which is then
 sealed and heated for a set period. The volatile components that are
 expelled in the gas phase are taken into the instrument, loaded into a
 gas chromatograph or gas chromatograph mass spectrometer, and
 separately detected.   100 %                      178
                                 91  107
                                             147
                         50                     163                                Eugenol <methyl->
                                      115     151                                Compound identification
                              77  95      135       179
                           63            129137  165
                          0
 Analysis of Volatile Components in Sake (Japanese Rice Wine)  75.0  100.0  125.0  150.0  175.0
 Using a headspace analysis system, volatile components were detected from                                             Components of Deliciousness
 different types of sake. As a result of a multivariate analysis of the volatile   Major Components of Daiginjo-shu  Characteristics
 components detected, the respective sakes indicated clusters in a score plot,   3-methyl-1-butanol  Key aroma of refined sake  Database for Off-Flavor Analysis
 2-phenylethabol
 Rose-like aroma
 and the components specific to them could be narrowed down.
 pentyl acetate  Banana-like aroma
              Database for Off-Flavor Analysis
              If unforeseen circumstances occur during food product manufacture, storage,
 2
 Futsu-shu  pentyl acetate     transport or other processes and an off-flavor issue occurs, it is necessary to

 Components of Deliciousness
 0.6          specify the odor-causing substances in order to resolve the problem and prevent
 1  Daiginjo-shu
 Isobutanol    a recurrence. Shimadzu has teamed with Daiwa Can Company, which as a
    0.4       wealth of experience and know-how related to off-flavor analysis, to distill this
 t[2]  0  3-methylbutyl acetate     into a database. It contains odor-causing substances identified in off-flavor   Primary odor  GC/MS analytical  Sensory information
 t [2]  0.2  3-methyl -                                                 components  conditions
 -1  Pentyl acetate     1-butanol  issues in the past, as well as sensory information (odor characteristics and odor
 0            threshold values), so even analysts having no knowledge or experience of
 Junmai-shu
 -2  2-phenlyethanol     off-flavor analysis can start an analysis easily.
 -0.2  1-butanol
 -3  2-phenlyetyl acetate
 -10  -8  -6  -4  -2  0  2  4  6  8  Furfural
 t[1]  -0.4
 -0.2  -0.1  0  0.1  0.2  0.3  0.4  0.5  0.6
 Scale:Par, R2X[1]:0.9, R2X[2]:0.0719  Analysis of Food Product Samples Involved in Off-Flavor Complaints
 Source: Shimadzu Application News No. M271.
               In the analysis of food product samples involved in off-flavor complaints, it was confirmed that four components are more often found in off-flavor
               products than in normal products. The four components detected were further analyzed using the off-flavor analysis database, and concentration and
               odor threshold values as well as odor characteristics were confirmed. From the results, 2,4,6-trichloroanisole was identified as an odor-causing substance.
 Optional Devices for Analysis of Odor Components Using GC-MS  4.0
                                            1.5                                   1.25
 In order to collect and concentrate odor components with a wide range of polarities and   5.0  3.0  1.00
 boiling points, appropriate sample preparation methods are necessary. Optional devices   1.0  0.75                    Odors and Other Items
 realize efficient and effective odor analysis.  2.5          2.0                 0.50
 Optic-4: Multimode Inlet for GC-MS         0.5               1.0                 0.25
                         0.0                0.0               0.0                 0.00
 Achieves a wide range of modes for odor analysis including large quantity injection mode,   12.0  12.5  16.5  17.0  17.0  17.5  17.5  18.0
 inlet derivatization mode, thermal desorption mode, thermal extraction mode, thermal   p-dichlorobenzene  Pelargonic acid  2,4-dichloroanisole  2,4,6-trichloroanisole
 decomposition mode, and DMI (Difficult Matrix Introduction) mode.  Four Components with Higher Concentrations in  Estimated Concentration (pg/mg)  Odor Threshold Value (pg/mg)  Odor Characteristics
 Odors and Other Items
 AOC-6000: Multifunctional Autosampler  Off-Flavor Goods than in Normal Goods  Normal Product  Off-Flavor Product
                         p-dichlorobenzene      0.052      66.558           1000.000          Insect repellent
 Accommodates three sample introduction methods: liquid injection, headspace injection,   Pelargonic acid  0  0.851  100.000  Dried fruit-like acid
 and solid-phase microextraction (SPME) injection, enabling the analysis of samples in   2,4-dichloroanisole  0  0.003  10.000  Mold
 various forms.   Optic-4  AOC-6000  2,4,6-trichloroanisole  0  0.009         0.001              Mold
               Source: Shimadzu Technical Report C146-E293.
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