2024-Flavor-Fragrance-Seminar-6 GERSTEL's 2024 Flavor & Fragrance Event

Thursday, March 14, 2023

Crowne Plaza at 50 Kenny Place Saddle Brook, NJ 07663

9:00 AM ET


We invite you to explore the latest technologies for enhancing your GC-MS and LC-MS systems. 

Complimentary breakfast and lunch will be provided.


Key Takeaways

 – Hear about unique customer applications

 – Learn techniques to maximize the sensitivity of odor analyses

 – Explore options for future-proofing your lab

 – Network with industry peers


Register-Today-7-e1703869998499 GERSTEL's 2024 Flavor & Fragrance Event



9:00 am – 9:30 am: Breakfast & Check In

9:30 am – 10:30 am

Sensory Directed Analysis: A Method for Identifying Key Sensory Active Compounds


Flavor and fragrance research is multifaceted and therefore requires an array of analytical tools and techniques to accomplish the task. This talk will overview GERSTEL’s sample extraction and introduction capabilities including thermal desorption and dynamic headspace for various flavor and fragrance applications. In addition, GERSTEL’s sensory directed analysis method for definitive identification of sensory-active compounds is demonstrated with a cosmetic off-odor application.

Speaker: Dr. Nicole Kfoury

Dr. Nicole Kfoury works as an Applications Scientist at GERSTEL. After receiving her PhD in analytical chemistry from Tufts University in 2018, she was a postdoc at Tufts focusing on solving complex sensory issues in various consumer products. Nicole joined GERSTEL in 2020 and continues to perform sensory work for GC–MS applications while promoting Sensory Directed Analysis techniques (SDA).

10:30 am – 10:45 am: Break

10:45 am – 11:45 am

Comparison of Headspace GC-MS techniques to characterize volatile phenols contributing to smoke taint in Pinot Noir wines.


A series of volatile phenols originating from smoke-tainted grapes exposed to regional fires have been known to exhibit undesirable sensory characteristics such as smoky, burnt, ashy, and medicinal flavoring in affected wines.  This can be negatively perceived by consumers and often leads to an aftertaste of these characteristics lingering in the mouth after the wine has been swallowed. Our research will look specifically at three different vintages (2019, 2020, and 2021) of Pinot Noir from a vineyard in the Willamette Valley region of Oregon.  It should be noted that “smoke” as an indicator of taste in wines is not always an indicator of smoke taint but can also be imparted into the wine by aging in oak barrels. We will compare headspace-based GC-MS techniques to characterize these wines and profile the volatile phenol content.  Solid phase microextraction (SPME) and stir bar sorptive extraction (SBSE) will be used to analyze both free volatile content and gylcosidically bound phenolic content.  The free volatiles will be acquired in unaltered wine to best represent the consumer’s initial experience.  These samples will then experience a pH adjustment, sonication, and heat treatment to release gylcosidically bound phenolic compounds which could potentially be released over time by aging the wine. Our research will characterize the phenolic compounds contributing to the smoke-taint odor and flavor present in the Pinot Noirs against the sugar-bound compounds that can potentially release over the shelf life of the wine utilizing SPME and SBSE extraction methods.  Additionally, the comparison of vintages will indicate whether the phenolic characteristics obtained by GCMS can be used to capture the smoke defect in the wine profile from 2020.

Speaker: Stephen Toth 

Stephen Toth is a GCMS specialist in the Structure Elucidation Department at International Flavors & Fragrances (IFF) in Union Beach, NJ.  He has spent his lengthy career at IFF working in fragrance delivery, chromatography and ultimately in the mass spectrometry group where part of his role is scouting out new technologies.  He is very active in the Agricultural and Food Chemistry Division of the American Chemical Society and currently serves as the treasurer and executive board member. He holds a B.S. and M.S. in chemistry from Seton Hall University and a Ph.D in food science from Rutgers University.

11:45 am – 1:00 pm: Lunch & Networking

1:00 pm – 2:00 pm

Tangerine Oil Flavor Chemistry – Peely Zesty Notes


Tangerine peel oils can boost intriguing peely zesty notes in final products thanks to distinct aldehyde profiles. Exploring novel analytical avenues by leveraging gas chromatography coupled with ion mobility spectrometry, mass spectrometry, and olfactometry, the dancy tangerine peel oil was screened and then subjected to fractionation by means of liquid chromatography to enrich and isolate unknown aroma candidates. After structure elucidation and sensory evaluation, two aldehydes yet unknown in the citrus space could be introduced, namely 2E,13-tetradecadienal and 2E,7Z-tetradecadienal. These findings contribute to a better understanding of citrus oil ingredients by generating insights into the sensory profiles of tangerine oils on a molecular level, finally enabling the creation of desired sensory attributes in final products to make life taste better.

Speaker: Dr. Thomas Kauz 

Dr. Thomas Kauz obtained his PhD in food chemistry at the Technical University of Munich under the supervision of Prof. Dr. Thomas Hofmann. In his work, he developed a high-throughput LC-MS/MS methodology to quantitate key cocoa tastants from farm to fork to investigate cocoa taste quality. Next, Thomas joined Symrise’s Research and Technology group headed by Dr. Gerhard Krammer within the Taste, Nutrition & Health Division in Holzminden, Germany. Two years ago, Thomas relocated to Symrise’s North American regional HQ to head the Research Analysis team in Teterboro, New Jersey. In his current role, he and his team focus on analysis-based flavor and product development, as well as product quality improvement.

2:00pm – 3:00pm

Qualitative Analysis of Essential Oils Using GC/MS with Hydrogen Carrier Gas and an EI Source Optimized for Hydrogen Carrier Gas


Due to ongoing concerns with the price and availability of helium (He), many laboratories are looking for alternative carrier gases for their gas chromatography/mass spectrometry (GC/MS) methods. This presentation will discuss the conversion of a typical GC/MS method for the qualitative analysis of flavor and fragrance compounds in essential oils from helium to hydrogen (H2). A new electron ionization (EI) source optimized for hydrogen carrier gas, the Agilent HydroInert source, was used. Unlike most conventional EI sources, the HydroInert source provides excellent mass spectral fidelity for flavor compounds when using hydrogen. To further increase confidence in compound identification, deconvoluted mass spectra and linear retention indexes (RI) from Agilent MassHunter Unknowns Analysis software were searched against the NIST23 mass spectral library. Using the Agilent Method Translator tool, a column and chromatographic conditions for hydrogen were chosen that allowed reduction of the analysis time by a factor of 2.5 compared to the typical helium method. By proper selection of instrument configuration and operating conditions, the system with hydrogen carrier gas can generate results comparable to those with helium, but with significantly reduced run time.

Speaker: Anastasia Andrianova

Anastasia Andrianova is a GC/MS Applications Scientist in the Mass Spectrometry Division of Agilent Technologies, located in Wilmington, Delaware. She received a Ph.D. in analytical chemistry from the University of North Dakota (Grand Forks) and a masters’ degree in analytical chemistry from the Moscow State University (Moscow, Russia). Anastasia has been at Agilent Technologies since 2018. She has authored or co-authored over 30 journal articles and application notes, and 1 patent in the field of analytical chemistry, focusing on chromatography and mass spectrometry. Anastasia is currently working in GC/MS applications in multiple areas with a focus on food and environmental analysis.