Food profilers develop new methodological approach for food analysis
Scientists at the Technical University of Munich (TUM) and the Leibniz-Institute for Food Systems Biology have developed a new methodology for the simultaneous analysis of odorants and tastants. It could simplify and accelerate the quality control of food in the future.
Tastants and aroma substances, however, differ greatly in their chemical and physical properties. As a result, food chemists currently use very different methods to determine the exact nature and quantity of odorants and tastants in a raw material or food. Especially aroma analyses are very time-consuming and therefore expensive. This limits the high-throughput analysis of numerous samples.
One methodical approach for two different substance classes
Thomas Hofmann, Director of the Leibniz-Institute for Food Systems Biology and Professor of Food Chemistry and Molecular Sensory Science at the TUM, explains: “We have now developed a new, innovative methodical approach that will enable us to examine food simultaneously for both odorants and tastants in a time-saving high-throughput process. It is based on an ultra-high performance liquid chromatography mass spectrometry (UHPLC-MS) method typically used for taste analysis.
The new and time-saving feature of the developed approach is that volatile odorous substances can now also be analyzed by means of an upstream enrichment or substance conversion step using this method, which is otherwise not used for aromatic substances.
“We have tested our new methodological approach using apple juice as an example. The results are very promising,” says Andreas Dunkel, Senior Scientist at the Leibniz-Institute of Food Systems Biology. Together with doctoral student Christoph Hofstetter from the TUM, he was substantially involved in the development of the new approach.
According to the scientists, the new method makes it possible for the first time to analyze a large number of samples in a very short time with regard to their taste and odor giving ingredients.
The researchers hope to be able to further develop the method so that it can be used by food manufacturers in the future to quickly and easily monitor the flavor of food along the entire value chain and, if necessary, optimize it.
Last but not least, the new method could also be used to stop food fraud. “Using the identified flavor profiles, it would be possible to check the origin and quality label of the manufacturers and detect food fraud,” says food profiler and food chemist Andreas Dunkel.
The Latest on: Food quality control
via Google News
The Latest on: Food quality control
- Some of Seattle’s most exciting food is happening at brand-new, modern Korean Pajuon November 14, 2019 at 5:00 am
“But everything is under control! Don’t worry.” Everything is more than under control at Paju ... making some of Seattle’s most interesting food. Like a mini-Jungsik, they’re looking at classics anew ...
- Spoiled food, drug deals gone wrong: SNAP recipients want change at corner storeson November 14, 2019 at 3:15 am
Local health department officials can give troubled markets what’s known as a risk control plan, according to the documents ... “While FNS does not have direct oversight over food quality and safety, ...
- Artificial Intelligence in Food & Beverages Market : Industry Development Scenario and Forecast to 2025on November 14, 2019 at 12:24 am
The Market is segmented by application, end users, and by region. Request To Download Sample of This Strategic Report: https://www.kennethresearch.com/sample-request-10078931 By application, it is sub ...
- Food hall coming to 135 West 50th Streeton November 13, 2019 at 10:16 am
Urbanspace will take control of the space in the first quarter of 2020, and the food hall is planning to open in Summer 2020 ... “Urbanspace has a successful track record of producing elevated public ...
- Why is Quality Control Indispensable in the Food Industry? Read SpendEdge's Latest Blog for Exhaustive Insightson November 13, 2019 at 5:44 am
SpendEdge, a leading provider of procurement market intelligence solutions, has announced the completion of their latest article on why quality control is indispensable in the food industry. This ...
- Messer Debuts at IPPE with 'Hot Products' Freezer and Mixer-Chilling Control Systemon November 12, 2019 at 4:06 pm
... technologies for food processors to boost quality, productivity and food safety BRIDGEWATER, N.J., Nov. 12, 2019 /PRNewswire/ -- Messer will debut at the International Production & Processing Expo ...
- Ultra-processed foods linked with higher risk of heart diseaseon November 12, 2019 at 11:05 am
RELATED Study identifies ingredient combos that make some foods hard to put down The new study was led by Dr. Zefeng Zhang, an epidemiologist at the U.S. Centers for Disease Control and Prevention ...
- Ultra-Processed Foods May Fast Track You to Heart Troubleon November 12, 2019 at 10:24 am
The new study was led by Dr. Zefeng Zhang, an epidemiologist at the U.S. Centers for Disease Control and Prevention. The researchers reviewed data collected ... She said it's also possible that people ...
- Global Food and Beverage Research Review 2019 - ResearchAndMarkets.comon November 12, 2019 at 8:14 am
Complex food processing equipment has become acceptable in segments such as fruit and vegetable processing, dairy processing and poultry and meat processing. Manufacturers have developed equipment ...
- How Salmon Became The Symbol Of Our Broken Food Systemon November 12, 2019 at 6:49 am
The relative abundance of this ray-finned fish brought remarkable nutritional benefits to our tables as their pink flesh is rich in Omega-3 fatty acids, high quality proteins and B vitamins.
via Bing News