Showing 1 - 10 of 10 results

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Analysis of Catechins by HPLC-UV [AN0063]

Hot beverages are one of the most widely consumed drinks worldwide, with tea becoming increasingly more popular. Camellia Sinensis, the leaves used during the production of tea. Studies have shown that tea provides several health benefits such as protecting against cardiovascular disease and the management of cholesterol and obesity [1]. The main antioxidants found in tea are catechins.
The composition of catechins in commercial teas vary due to the species of Camellia Sinensis used, horticultural conditions but most importantly, the degree of oxidation during the manufacturing process. Natural processes such as sun drying or steaming the leaves, therefore preventing oxidation, not only protects the tea flavour but also results in high catechin concentrations with lower caffeine amounts whereas harsh leaf processing results in lower catechins and higher caffeine concentrations. Due to the variability in the composition of catechins in tea, it is vital that catechins can be easily identified in a variety of tea products.
SCION Instruments developed a method for the identification of eight catechins commonly found in tea products as well as caffeine, by HPLC-UV Vis.

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Analysis of Flavour Compounds in Milk Flavourings by SPME-GC-MS [AN0033]

Dairy based milk powders offer a healthy alternative to fresh milk whilst also being readily available to incorporate into milk flavoured products during
manufacturing. Whilst consumers expect highly soluble and great tasting products, manufacturers need reliable high quality instrumentation for determining the right chemical composition of their products. Gas chromatography is the most commonly used chromatography technique for analysing food products, especially milk powders, for the identification of aroma compounds. The identification of the aroma compounds is vital as they constitute the taste and smell of all food products.
Solid Phase Micro Extraction (SPME) is a solid phase extraction technique that involves the use of a fiber coated in a polymer or sorbent extracting phase. The fiber is exposed to a sample where sample analytes are absorbed onto the fiber coating. The fiber coating should be chosen to suit the type of analyte in the sample. During injection into the GC inlet, desorption occurs and the analytes are introduced to the analytical system. The quantity of analyte extracted by the fiber is proportional to its concentration in the sample as long as equilibrium is reached.

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Determination of FAMEs from Argan Oil [AN_0070]

INTRODUCTION There has been a growing demand for the analysis of oils, fats and fat containing food products especially surrounding the edible oils market. The most common analysis of such products are the determination of fatty acid methyl esters (FAMEs), including cis-and trans isomers and omegas. ISO-12966 (4) specifies the method for the determination of FAMEs by capillary gas chromatography. The method covers FAMEs from C8 to C24 and can be applied to crude, refined and hydrogenated fats/oils which are derived from both animal and vegetable sources, not including dairy or milk products. SCION Instruments developed a method, using ISO-12966 (4) specifications, for the determination of 37 FAMEs using base esterification for sample preparation.

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Highly Sensitive Analysis of Organic Acids by HPLC-UV [AN0066]

Organic acids such as malic, ascorbic and citric acid, are commonly found in food and beverage products. Derived by both natural biochemical
processes and added as preservatives/stabilisers, organic acids contribute to the sensory properties of food and drink, including both aroma and taste. The monitoring of these organic acids is essential for both quality control during production of said products but also for evaluating food authenticity and purity. Although regulations vary widely, regulations are in place to prevent the bulk use of these ingredients.
SCION Instruments developed a HPLC method for the simultaneous identification of ten organic acids, using a single wavelength by UV detection. UV detection is possible by the detection of absorption via the carboxyl groups of the organic acids. Additionally, the use of a low carbon octadecylsilyl (ODS) column reduced the hydrophobicity of the silica surface, providing a stable analysis for the separation of high polarity compounds, such as organic acids, in a 100% aqueous solution.

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Simultaneous Analysis of Food Dyes by HPLC-DAD [AN0065]

Food colourant additives are common dyes used to enhance the colour and palatability of food and drink products. Dyes used during food manufacturing are divided into natural and synthetic dyes. Synthetic dyes are often added to compensate for the loss of natural colour that occurs during processing and storage of food products. Additionally, synthetic dyes offer better stability, brightness and lower cost compared to natural dyes. Due to concerns about the potential health risks from the consumption of artificial food dyes, synthetic colourants are subject to regulation.
Global regulations can vary as to which dyes are allowed, specific foods they can be used in and regulatory limits. For example, the Food and Drug
Administration (US) allows the use of Sunset Yellow, Brilliant Blue, Indigo Carmine and Erythrosine[1].
SCION Instruments developed a HPLC method for the simultaneous identification of six synthetic dyes at varying wavelengths. Utilising the Diode Array Detector, it was possible to extract the optimal wavelength for each target compound.

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The Analysis of Flavours in Beer with SCION ChomSync Software, May 2019.1 [AN024]

INTRODUCTION: One of the most widely purchased beverages in the world is beer. With the consumer market so large, breweries are developing their products to have its own distinct flavour. It is vital that breweries test and monitor the flavour compounds during the production process to ensure that the same flavours are consistently achieved. The volatile compounds that make up the flavour composition must therefore be profiled batch to batch.

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Volatile Profiling in Red Wine using ChromSync [AN0032]

With a wide variety of wines available and the consumer market so large, it is vital that wineries test and monitor the volatile compounds, that contribute to the flavour profile, during the production process to ensure that the same flavours are consistently achieved. The volatile compounds that make up the flavour composition must therefore be profiled batch to batch. Strict controls are operated during the production of wine as varying levels of volatiles can vastly affect the flavour of the final product.
Gas chromatography (GC) is often the instrumentation of choice for the analysis of flavour active volatiles in wine. Compass Chromatography Data System (CDS) is a state of the art chromatography software platform that controls GC instruments whilst offering automated processing and reporting of results. ChromSync is an application add on specifically for the flavour and fragrance industry. Chromsync has the ability to determine the ‘fingerprint’ of volatile compounds in wine. The individual ‘fingerprints’ are then compared with a reference standard. ChromSync rapidly compares peak retention time as well as area% profiles of complex chromatograms, making processing volatile flavour profiles effortless. Additionally, ChromSync instantly confirms product batch to batch reproducibility whilst reporting any missing compounds and calculating the degrees of similarity. This application note demonstrated the ease of using ChromSync with CompassCDS for the comparison of six Shiraz red wine samples analysed via headspace (HS) gas chromatography (GC) with flame ionisation detection (FID) and mass spectrometry (MS) for identification of volatile compounds. All samples were made from the same shiraz grape in order to identify both similar and varied volatilesin the wine.