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Analytical: What and How Much?

Contact Author By: Ed Albaugh; reported by Jeb Gleason-Allured, Editor
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This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.

Read more presentations and find photos of the event here.

During his presentation at the 2009 Flavor Symposium, Ed Albaugh (David Michael) highlighted the importance of flavorists knowing what they want from analytical and what to do with the information the department provides. Highlighting modern instrumental analysis and techniques, including GC/MS, GC-O, UV-spec, HPLC, SPME, etc., he broke down the benefits of analytical for flavor chemists at the bench.

Albaugh noted that he finds people don’t always ask analytical for tests that would be helpful and turn out to be relatively easy to run. To begin with, of course, analytical can solve “the identity question”: “What is it? How pure is it? How much is there (often difficult to answer)? What is different and how different is it?” Analytical can also produce solvent system characterizations: How much propylene glycol or glycerin, ethyl alcohol, corn syrup or water is there? It can also determine vanillin content—easily and accurately. Other questions it may resolve include: Is there vanilla extract present? Does the flavor contain caramel color?

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