Application of Gc in Flavour Analysis

Application of GC in Flavors and Fragrances

Dr. K. R.Swaminathan

International Flavor & Fragrances India Private Ltd, Chennai

November 24, 2012

GC – Flavor and Fragrance Industry

Identification & quantification

 Process control and monitoring

 Quality control and detection of non permitted

materials

 Product Development

 Shelf life stability studies

 Investigation of sensory complaints in end products



GC Qualitative Tool

Peak to peak comparison of the chromatograms of the

sample with reference

 Missing Peak? Or Missed addition

 Extra Peak? Or Wrong addition

 Over Addition?

 Cross Contamination



Comparison of Flavor Sample Vs Reference

Comparison of Flavor Sample Vs Reference

Determination of % Dose of

Flavored Tea

S.N

o

Sample ID

% of Flavor Intensity in

bergamot Tea w.r.t Linalyl

Acetate

1 Batch 1Bottom-1

0.21

2 Batch 1Bottom-2

0.21

3 Batch 1Bottom-3

0.21

4 Batch 1Middle-1

0.77

5 Batch 1Middle-2

0.79

6 Batch 1Middle-3

0.84

Marker Quantification in Lab

blended Flavoured Tea Sample

Flavoured Tea Analysis

16000

14000

Area (pA*sec)

12000

10000

S1

S2

S3

8000

6000

4000

2000

0

0

10

20

30

RT (min)

40

50

60

Different marker compounds eluting at different RT in three varieties of tea

GCMS headspace analysis of Roasted cumin flavour

Area count of p-Mentha 1,3 dien-7-al

Area count of Cuminal plus Carvone

60000000

6000000

50000000

4000000

Area count

Area Count

5000000

40000000

3000000

2000000

30000000

1000000

0

0h

1h

2h

Time

3h

20000000

0h

1h

Application time sample

Area count of Limonene plus para cymene

Area count of gamma Terpinene

9000000

8000000

Area count

Area count

8500000

7500000

7000000

6500000

6000000

1h

3h

Area…

Series1

0h

2h

Time

2h

Time

3h

6800000

6600000

6400000

6200000

6000000

5800000

5600000...