Real-Time, High-Sensitivity Food and Flavor Analysis Using SIFT-MS

The development and release of aroma compounds from food products is a dynamic process. Conventional analytical technologies are poorly suited to studying changes on the seconds to minutes’ timescale. This webinar introduces SIFT-MS, a recent introduction to the flavor chemist’s/new product developer’s analytical tool kit. SIFT-MS analyzes chemically diverse flavor compounds in real-time, including amines, organosulfur compounds and volatile fatty acids.

In this webinar, we describe the benefits of SIFT-MS for flavor analysis using various application examples:

• Flavor development during processing of tomato, mango and cocoa
• Enzymatic flavor generation in fresh tomatoes and strawberries
• In vivo assessment of “garlic breath” deodorization