_____ Brought to you by Syft Technologies_____
Rapid, Comprehensive Food and Flavor Analysis Using SIFT-MS
February 20, 2020
8:00 a.m. PST, 11:00 a.m. EST, 16:00 GMT, 17:00 CET
Development and release of aroma compounds from food products is a dynamic process. Conventional analytical technologies are poorly suited to studying changes on the seconds to minutes’ timescale. This webinar will introduce selected ion flow tube mass spectrometry (SIFT-MS) – a recent introduction to the flavor chemist’s and new product developer’s analytical tool kit. SIFT-MS analyzes chemically diverse flavor compounds in real-time analysis, including amines, organosulfur compounds, and volatile fatty acids.
In this webinar, we will describe the benefits of SIFT-MS for flavor analysis using various application examples:
- flavor development during processing of tomato, mango and cocoa
- enzymatic flavor generation in fresh tomatoes and strawberries
- in vivo assessment of “garlic breath” deodorization.
Brought to you by:
- The fundamentals of the selected ion flow tube mass spectrometry (SIFT-MS) technique, including its ability to selectively and comprehensively analyze samples in one, simple procedure.
- How real-time analysis using SIFT-MS can provide great insight into flavor generation and flavor release.
- How direct analysis can simplify workflow and speed new product development.
- Food researchers
- Food technologists and new product developers
- Food processing chemists
- Analytical chemists in the food industry
- Laboratory Managers / Directors / Supervisors
- QA/QC managers and scientists
Vaughan Langford, PhD
Sheryl Barringer, Ph.D.
Chair, Department of Food Science and Technology,
The Ohio State University
Contributing Senior Correspondent,
C&EN Media Group