From: Tim Coffelt (TCOFFELT$##$LIPO.COM)
Date: Tue Oct 03 2000 - 09:44:33 EDT
In my first chemistry position I worked part-time for a flavorologist. There
were people we hired to come in and "smell" different components. We
had a GC set up with a TCD, then a plastic mask device that allowed the
person to "smell" different components in a mix. Different people smell
different things. As you may know some smell can only be noticed by
some people. Most flavors are complex mixtures of compounds that by
themselves may not come near the flavor you want. Most of the research
I was involved in was "white flavors" of pharmaceutical oral preps. A
bad tasting drug was masked by a flavor that hid or changed the
offensive taste.
That was 25 years ago. I have read some new research by Dr. Colin
Poole. (Dept. of Chemistry, Wayne State University, Detroit, MI 48202,
USA.) He does separation of natural flavors by HPTLC. But most work is
done with a GC-MS-MS and a mask.
The separation of a "cola" flavor may not be possible by the GC method
you are using.
I suggest two different columns: 1) crossbonded 5% polydiphenyl/95%
polydimethylsiloxane (Supelco SPB-5) and 2) polyethylene glycol
(CARBOWAX 20M or Supelcowax 10). I would use the 60 meter length, if
possible. Oven program would be 35 to 280 degrees C using a ramp of 2
degrees/minute to find where the compounds congregate.
You might try to call a Coke or Pepsi manufacturer to ask how they do it.
There is where most of the cola experts would be.
Good Luck
Tim Coffelt
The Liposome Co
> Hi all:
>
> I want to know that how we can detect off-flavor of cola flavor,
> I am an M.S. student,and i put cola flavor in different enviromental
> conditions-sunlight,tempeture=5,15,38'c,...
> I did GC test ,but unfortunately after 1 month and 2 month
> nothing have been seen,although the odor of flavor was changed!!
> Is GC capable for testing this matter?
>
> THANKS
>
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