In Person

The Isolation and Analysis of Flavoring Compounds (Taste and Aroma) in Foods

About the Course

The course will begin with a discussion of methods used in the analysis of flavor (aroma and taste) compounds.  The initial and key step in analysis is the isolation of flavor stimuli from foods in a manner that reproducibly captures the stimuli of interest in sufficient quantities to be measurable using current instrumentation.  Each isolation method offers unique benefits and short comings which will be discussed.

Instrumental methods for the analysis of flavor compounds using state-of-the-art instruments will be presented. The latest multi-dimension LC-MS and comprehensive GC-MS will be discussed.

The strengths and limitations of various GC-olfactometric and LC-taste methods to obtain sensory relevance of flavor compounds will be critiqued.

The last section will offer a discussion of selected applications of these techniques.

  • Flavor isolation techniques
  • State of the art analytical tools
  • How to determine potential contribution of individual chemical components to perception
  • Statistically linking combinations of taste and/or aroma compounds to perception

What You Will Learn

  • Design an effective approach for the isolation of both aroma and taste components in foods
  • Chose the proper techniques to identify both volatile and non-volatiles in foods
  • Determine what food components contribute to food flavor
  • Statistically relate analytical data to sensory perception 

Who Should Attend

The course is focused on the analysis of volatile and non-volatile compounds that contribute to the flavor of a food. It is targeted to academic, industry and government individuals who work to characterize both desirable and undesirable flavors in foods.  It is desirable that the attendees have a solid knowledge of analytical chemistry – primarily chromatographic and mass spectrometric  techniques.  

Course Outline

  • Topics

    • Introductions, course goals and course organization.
    • Flavor analysis – designing work to achieve desired objectives
    • Methods for the isolation of volatiles
    • Methods for the isolation of non-volatiles
    • Instrumentation – Discussion of various instruments
    • LC/MS/MS; LC/Qtof; LC-MS-Fraction Collection, GC TOF, GC-MS-Fraction Collection, 2D-GC/MS
    • Determining the relevance of instrumental data to aroma and taste
    • Strategies for determining key drivers (chemical components) of sensory attributes
    • Examples of application of techniques

Dates, Locations, and Prices

Five for four! Register five people for one course, one person for five courses, or any combination in between and your fifth registration is free. The free registration will be the course of the lowest price. Please note: This discount cannot be combined with any other discount offered. 

About the Instructor(s)

Devin Peterson

Professor, The Ohio State University

Devin Peterson is professor of chemistry at The Ohio State University and Director of the Flavor Research and Education Center.

Gary Reineccius

Professor, University of Minnesota

Gary Reineccius is professor in the Department of Food Science at the University of Minnesota