Opportunities for flavour analysis through hypenation

Philip Marriott, Graham Eyres, Jean-Pierre Dufour

Research output: Chapter in Book/Report/Conference proceedingConference PaperResearchpeer-review

Abstract

The advances in chemical and flavour knowledge that can be made through improved separation and identification capabilities cannot be underestimated. In this paper, we explore a number of new integrated methods that we have recently introduced that permit improved resolution and separation power for a range of analytical studies. These focus on multidimensional gas chromatography, comprehensive two-dimensional gas chromatography (GC), olfactometry, mass spectrometry and nuclear magnetic resonance spectroscopy. The overriding aim is to provide technical solutions that employ the best possible separation of compounds. Better separation of compounds allows tools such as olfactometry, mass spectrometry, nuclear magnetic resonance spectroscopy, and other detectors to provide much better characterisation of separated chemical species. We demonstrate various novel strategies that provide the necessary separation power, integrated with specific detection steps. Case studies in the areas such as sensorydirected identification of a woody odorant in hop essential oil, correlation of compound identifications in coriander leaf, and development of new preparative capabilities in multidimensional GC with nuclear magnetic resonance spectroscopy.
Original languageEnglish
Title of host publicationExpression of Multidisciplinary Flavour Science
EditorsImre Blank, Matthias Wust, Chahan Yeretzian
Place of PublicationZurich Switerland
PublisherZurich University of Applied Sciences (ZHAW)
Pages505 - 512
Number of pages8
ISBN (Print)9783905745191
Publication statusPublished - 2010
Externally publishedYes
EventWeurman Flavour Research Symposium - Interlaken Switzerland, Zurich Switerland
Duration: 1 Jan 2010 → …

Conference

ConferenceWeurman Flavour Research Symposium
CityZurich Switerland
Period1/01/10 → …

Cite this

Marriott, P., Eyres, G., & Dufour, J-P. (2010). Opportunities for flavour analysis through hypenation. In I. Blank, M. Wust, & C. Yeretzian (Eds.), Expression of Multidisciplinary Flavour Science (pp. 505 - 512). Zurich Switerland: Zurich University of Applied Sciences (ZHAW).
Marriott, Philip ; Eyres, Graham ; Dufour, Jean-Pierre. / Opportunities for flavour analysis through hypenation. Expression of Multidisciplinary Flavour Science. editor / Imre Blank ; Matthias Wust ; Chahan Yeretzian. Zurich Switerland : Zurich University of Applied Sciences (ZHAW), 2010. pp. 505 - 512
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Marriott, P, Eyres, G & Dufour, J-P 2010, Opportunities for flavour analysis through hypenation. in I Blank, M Wust & C Yeretzian (eds), Expression of Multidisciplinary Flavour Science. Zurich University of Applied Sciences (ZHAW), Zurich Switerland, pp. 505 - 512, Weurman Flavour Research Symposium, Zurich Switerland, 1/01/10.

Opportunities for flavour analysis through hypenation. / Marriott, Philip; Eyres, Graham; Dufour, Jean-Pierre.

Expression of Multidisciplinary Flavour Science. ed. / Imre Blank; Matthias Wust; Chahan Yeretzian. Zurich Switerland : Zurich University of Applied Sciences (ZHAW), 2010. p. 505 - 512.

Research output: Chapter in Book/Report/Conference proceedingConference PaperResearchpeer-review

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Marriott P, Eyres G, Dufour J-P. Opportunities for flavour analysis through hypenation. In Blank I, Wust M, Yeretzian C, editors, Expression of Multidisciplinary Flavour Science. Zurich Switerland: Zurich University of Applied Sciences (ZHAW). 2010. p. 505 - 512