a fresh approach to chemical profiling of complex flavour and fragrance mixtures

A fresh approach to chemical profiling of complex flavour and fragrance mixtures

L. McGregor, N. Bukowski, G. Roberts, J. Blanch, P. Henry, B. Green and S. Smith

Outline of presentation

• Chemometrics – why bother?

• QC for the flavour/fragrance industry

• Previous approaches

• ChromCompare®

• What does the future hold?

Chemometrics – why bother?

• Modern technology = complex data sets

Flavour/fragrance industry

• Complex samples

• Adulterants and off-odours

• Rigorous QC methods

Previous approaches

Data acquisition

Peak alignment

Collate peak area data

Pre-processing (normalisation etc.)

Apply statistics

Interpretation of results

Problems with previous approaches

• Where to begin?– PCA, HCA, ANN…– Pre-processing?

• Knowledge level

• Interpretation can be subjective

• Time-consuming

What if…?

Conceptual designAroma profiling of cheese

Conceptual designAroma profiling of cheese

The full presentation can be downloaded from the Markes websitehttp://www.markes.com/Resources/Scientific-publications/Conference-presentations.aspx

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