Craft beers have revitalized the beer industry, to the point that there are now more breweries in the United States than there were before prohibition. Perhaps the newest trend in brewing is the development of gluten-free beers, which many craft breweries have begun making. The market for gluten–free beers is expected to grow at 40% per year through 2021, so they represent a significant growth opportunity.
One of the latest trends in the food industry is a growing demand for vegetarian alternatives to meat products. This is the case even in countries that have traditionally leaned toward meat-centric diets. For example, in the last two years 34% of German consumers have reduced the amount of meat in their diet. This trend is driven not just by vegetarians, but also by “flexitarians” whose diets are plant-based with the occasional inclusion of meat products.
See what happened when scientists tested five different versions of microvial design to determine aroma compounds in edible oils.
New stir bar sorptive extraction technologies, aka Twisters, are enabling novel flavor and aroma analyses as highlighted recently in green tea and beer.
In this review, recent technological advances in classical heart-cutting two-dimensional gas chromatography (GC–GC) are outlined. These developments are then illustrated by application to analysis of important flavor compounds at trace levels in very complex matrices. The technology can even be extended to three-dimensional capability (GC–GC–GC) for the most complex challenges.