Sign in

GC and Sensory Techniques Coupled in Caramel Flavor Analysis

Isabelle Pons, Jean-Noel Jaubert, Jean Morel, Jean-Claude Fenyo

Two complimentary methods have been used for its study:

  • Sensory Analysis—Identification and quantification of organoleptic attributes by sensory analysis techniques. The general practice of snesory analysis is described elsewhere in the literature.1 In our labs we use the "objective map method," which involves direct smelling and tasting evaluation by a panel.
  • GC/MS—Determination of components by capillary gas chromatography coupled with mass spectroscopy (GC/MS).2 In our labs we use a "column sniffing method" based on sniffing at the outside of a GC column after separation of components.
This is only an excerpt of the full article that appeared in P&F Magazine. The full content is not currently available online.

Related Content