[Analysis Case] Analysis of Odorous Components in Olive Oil
Identification of odor components causing differences in products through GC/MS comparison.
When an unusual odor arises from food, it is important to identify the components that cause it. In foods containing various odor components, trace elements can significantly contribute to the overall smell, and the balance of component quantities can lead to substantial differences in odor. Therefore, it is necessary to narrow down the candidate components by comparing the odorous product with a normal product. Here, we present a case study that compares new olive oil and old olive oil using GC/MS to analyze the odor components responsible for the unusual smell.
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It is an analysis of food.