Abstract
Food products are routinely monitored for quality, authencity and safety. Analysis of food products may also be necessary due to off flavor or odor complaints. The aroma and flavor profiles of each product are unique and made up from a variety of semi-volatile and volitile compounds including aldehydes, ketones, acids, alcohols terpenes, esters and other trace levels components. The wide range of concentrations, polarities and functional groups used in the composition of a flavor/aroma profile can make the analysis of the sample difficult.
Keywords
Thin Film Solid Phase Micro-Extraction (TF-SPME), Gas Chromatography, Mass Spectrometry, Flavor
Compounds
