Measuring the effect of odor ameliorating “actives” in foods: Aqueous solutions that contained food related odors identified as commercially important were treated separately with ameliorating substances. How well the added substances worked to decrease odor in a model solution was determined by measuring headspace concentrations of odorants before and after treatment utilizing headspace stir bar […]
A method was developed and tested to identify and measure volatile components generated from sweet-potato bread as it baked for the purpose of determining if hazardous chemicals identified by the National Space and Aeronautical Agency (NASA)’s maximum allowable concentrations list (SMACs) were present. A 14.5kL enclosed chamber made of polyethylene and polyvinylchloride was constructed to […]
Volatile and semi-volatile compounds were extracted by stir bar sorptive extraction from watermelon puree and headspace obtained from 4 different varieties. Analysis was conducted by gas chromatography mass spectrometry. More than 36 compounds were detected. 10 were positively identified with authentic standard confirmation. The compound present in greatest abundance varied according to variety.
A sulfur off-odor was reported in specific lots of diet cola. The client was unable to successfully identify the chemical nature of the odorant and samples were sent to VAC for further analysis. Upon receipt at the VAC lab, sulfur odor was noticeable upon simple organoleptic analysis of the diet cola. A series of extraction […]
Organoleptic assessment revealed overall aroma intensity of the suspect corrugated was similar in character, but stronger than normal. Upon headspace volatile extraction with a proprietary device equipped with thermal desorption tubes, and analysis by GC-MS/O, and GC-MS, it was determined there were 3 furan species extracted from suspect corrugated sample headspace only. Furans are indicative […]
Thirteen samples were analyzed in triplicate by placing approximately 23 mg of shaved PET pellet into a Gerstel microvial that was placed into a TDU tube and heated to 280oC for 5 minutes inside a thermal desorption unit (TDU). The TDU transfer temp was 300oC and operated in splitless mode. Volatiles generated during the melting […]
The objective for this project was to determine what compounds were uniquely generated from skin treated with lotion. Samples (conditioned Twister bars exposed to skin headspace) were received from Unilever and stored under refrigeration until analyzed by a GC-MSD equipped with Gerstel components including: MPS2, TDU, CIS, and MACH. Twister bars were placed into TDU […]
Approximately 10g of liquid sample (sample A, B, C, D, E, F, G, H, I and J) were placed in 40mL clear vials and limonene was extracted using SBSE, or Twister, at room temperature for 90min. Twisters were heated to 280oC for 3 minutes inside a thermal desorption unit (TDU). The TDU transfer temp was […]
Printed circuit boards (PCBs) and 1206 sized components were placed in a hot chamber at 255 oC for 2.5 minutes and off-gassing chemicals were trapped by Tenax molecular sieve/ cyrotrap with liquid nitrogen. Chemical identities were determined by gas chromatography/ mass spectrometry. The most striking difference between printed circuit boards (PCBs) was due to a […]
What is off-odor? The true answer is you’ll know it when you smell it! Doesn’t have to stink like dead fish or 2 week old ground beef left in the refrigerator, although those certainly are obnoxious. Off-odor can be a nice fresh floral smell, like that of a rose, only the rose aroma originates from […]
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