The flavor of a food or beverage engages far more sensory input than taste alone. From a biological perspective, flavor may be defined as the sum of taste, aroma (smell sensation), texture (touch sensation), and other physical features (e.g., temperature) that create mouth feel. The contributions of taste and aroma to flavor are made through chemoreception: the physiological response of sensory nerves to the volatile organic chemicals (VOC) released by foods and beverages. Although these VOCs are present at very low concentrations, they activate a highly specialized set of sensory connections in the brain, activating psychological responses that range from instinctual perception of food safety, to recognition of a previously eaten food, to even higher-order associations of a food with a memory or emotion.
The coveted “new car smell” is now known to result from chemicals emitted from plastic and leather parts that make up the interior of automobiles. These parts emit volatile organic compounds (VOCs; e.g., benzene, formaldehyde), semi-volatile organic compounds (SVOCs; e.g., phthalates, trichlorophenyl phosphate [TCPP]), and other chemicals. For example, TCPP is a flame retardant often found in polyurethane foams. Although TCPP provides safety by reducing the risk of these foams igniting in a fire or accident, its semi-volatile nature causes it to release into the car’s interior, where passengers can be exposed to its vapor.
Stir Bar Sorptive Extraction is the primary technique for beer and wine flavor and aroma analysis. Here’s a new multi-SBSE method to improve results.
Traditional methods for isolating and detecting metabolites in aromatic compounds have involved heated solvent extraction and take up to 48 hours. Learn how to automate the process without the use of solvents and provide faster results.
When people talk about Thermal Desorption (TD), GCMS, and the software for both, the word ‘integration’ and/or ‘easy to use’ or something like that often comes up in regards to the TD system software.