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.