Fragrance analysis

A large amount of fuel and environmentally based analysis is focused on the determination of aliphatic and aromatic content. These types of species are often notoriously difficult to deconvolute by mass spectrometric means, and resolution at the isomeric level is almost only possible by using chromatographic methods. Similarly, the areas of organohalogen and flavours/fragrance analysis are dominated by a need to often quantify chiral compounds, which in the same way as aliphatic... 

Konig WA, Hochmuth DH, Enantioselective gas chromatography in flavor and fragrance analysis Strategies for the identification of known and unknown plant volatiles J Chromatogr Sci. 42 423 39, 2004. 

HPLC-HRGC coupling 235-243 MDGC 217-231, 422 TLC 242-245 Food packaging 305-306 Forensic applications 407-429 see also biomedical applications Fragrance analysis see food analysis... 

In modern art, analytical techniques are of increased importance in flavor design. Sense of flavor is in general conservative and the use of artificial substances in this field is far less encouraged compared with fragrances. Consequently, reproduction of natural aroma is favored, and therefore analysis of foodstuff is the dominating force in innovation. However, naturally, techniques used in flavor analysis are applicable to fragrance analysis as well. 

The current research focus within the sensor development field seems to be concentrated on miniaturization while incorporating multiple quantitative analytical capabilities. Other high-demand characteristics are shorter response time, minimal hardware requirements, multiple analyte and media capabilities, and improved sensitivity, selectivity, and specificity (Zemel 1990). Advancements and improvements for both biological and chemical threat agent sensors will have numerous other benefits to diverse applications, such as quality and process control, biomedical analysis, medical diagnostics, fragrance analysis, environmental pollution monitoring, and control forensics. 

For the analysis of complex samples, for example, detailed hydrocarbon analysis of naptha and gasoline, or flavor and fragrance analysis, often the only suitable approach to speeding up the analysis is to implement a method that provides a short analysis time but still achieves a very high peak capacity. 

Holland, J.F., B.D. Gardner, The advantages of GC-TOFMS for flavor and fragrance analysis, in Flavor, Fragrance, and Odor Analysis, R. Marsili, Ed., Marcel Dekker, New York, 2002, p. 107. 

Applications of DHS-GC-MS are industrial, including the determination of residual volatiles, semivolatiles and degradation products in polymers, but mainly in food chemistry (flavour and fragrance analysis), in environmental science (pesticides), toxicology (biological fluids), and forensic science. DHS is used for quality control analyses. 

Using immersion and headspace sampling, we show in Figs. 8 through 12 that the SPME method can also be used for fragrance analysis and is applicable to a wide variety of sample types. With the aid of SPME technique, analytical chemists will be freed from the complex and time-consuming classic sample cleanup and preparation procedures that are currently used. 

In summary, the SAFE technique has been shown to extract volatile components efficiently from perfumery matrices. This new technique uses moderate extraction temperatures that do not degrade labile fragrance molecules or produce artifacts due to the analytical technique. Therefore, this method can advantageously be used in fragrance analysis in place of classic sample preparation techniques in future. 

A further example for application of SIDA in fragrance analysis is the quantification of skatole in soap. For this analysis, the SPME technique using 65 iim polydimethylsiloxane/divinylbenzene (PDMS/DVB) coated fiber was applied. Headspace sample was prepared as follows 1 g of soap was dispersed in 10 ml of distilled water, spiked with 1 ppm ds-skatole, and placed in a sealed 100-ml vial containing a Teflon magnetic stirring bar. The sample was equilibrated at 60°C for a period of 30 min. The fiber was carefully introduced in the headspace, and perfume oil constituents were extracted for 30 min under magnetic stirring. 

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