Rapid, Comprehensive Food and Flavor Analysis Using SIFT-MS
October 11, 2017
USA 8:00am PDT, 11:00am EDT,
16:00 BST, 17:00 CEST
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
Dr Vaughan Langford, Ph.D.,
Director of Applications and Marketing,
Professor Sheryl Barringer, Ph.D.,
Chair, Department of Food Science and Technology,
The Ohio State University