With regard to an optimzed process control, replacement cycles of frying oil can be determined by measuring the grade of rancidity given through a quantification of the
effusion of aldehydes directly sampled from the headspace. Using GC-IMS technology this can either be done by correlating sensory impressions to the fingerprint of the present compounds taken from the headspace, or -same as conventional analytics- quantifying specicific and known marker compounds e.g. hexanal as indicators for rancidity.
G.A.S. instrumentation also enables to detect odour active compounds in crisps or other fried products through a simple headspace sampling. By that the freshness of a fried product or its storage conditions can easily be monitored.
FlavourSpec® comprises advantages of a Gas Chromatograph (GC) with regard
to selectivity and outstanding sensitivity of an Ion Mobility Spectrometer
(IMS) enabling the analysis of volatiles in the headspace of
liquids and solid samples without any sample pre-treatment.
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