Q&A: Off-Flavor, Off-Odor, and Flavor Scalping in Foods and Beverages
Following the recent webinar titled "Part 1: Off-Flavor, Off-Odor, and Flavor Scalping in Foods and Beverages" we discussed some common questions with expert Dr. Jamie Willems. Check out these questions to learn more about Off-Odor and Off-Flavor analysis at Eurofins SF Analytical Laboratories!
Q: In some cases, GC methods can produce degradation compounds from the sample, like acetone. What strategies are available to avoid this?
A: Strategies to avid degradation vary depending on the sample matrix, sample components, and other conditions. Some approaches to avoid degradation products include adjusting time and temperature of sample incubation and adjusting sample properties, like pH.
Q: Is sample type or matrix a limitation of this analysis? For example, can a broad range of compounds be detected in pet food or different types of flour?
A: We aren't limited by for compounds based on matrix. Generally we can detect any volatile compounds and some semi-volatiles associated with the product. Our databases have over 300,000 different compounds for identification.
Q: Can you identify an actual product that is the cause of contamination?
A: Generally, we can identify components of the contaminant (such as a solvent, fragrance etc). However, if we have potential contaminates to compare against we can use them for identification. Having samples from various phases of product development is very useful for identifying the source of off odor or flavor. Sometimes we create a profile of potential contaminants prior to sample testing, and other times we identify the components before narrowing down the search for the actual source.
Q: How long does it take to complete these tests?
A: Our general turnaround times are 14 business days, but we also have accelerated testing if needed, with the fastest being at 2-3 business days.
Q: Do you have off flavor sensory panels or training?
A: Through our Eurofins partners we have access to trained sensory panelists for various sensory panels.
Q: Is there a comprehensive article or reference that ties molecules to their associated flavor/odor?
A: There are a number of sources available to look at the flavor/odor associated with various compounds. For example, the good scents company is a freely available resource. Additionally, there are many literature articles published that look into flavor profiles of specific products in detail.
Learn more about our Off-flavor and Off-odor analysis capabilities with this webinar, or contact us to learn more!
