Identification of Off-Odor Compounds Associated with Lipid Oxidation in Food Products using Sensory Directed Analysis

Sensory Directed Analysis quickly identifies off-odors associated with lipid oxidation in food products such as edible oils and fats. Automated solventless extraction of food products is carried out using DHS or direct thermal extraction. This is followed by a concentration step and GC-O/MS determination of odors. The use of olfactory and MS detection enables the simultaneous determination of sensory-active regions of the chromatogram and mass spectral identification of associated compounds. The dedicated evaluation software ensures an efficient identification of the off-odors based on the GC-O/MS data.