Page 15 - Food&Beverages-Food Development

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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