[Case Study] Comparison of Volatile Components in Meat Sauce Using GCMS
A high-resolution GCMS workflow that clarifies the differences in the constituent components of various foods.
The processed foods we consume develop unique flavors and aromas due to various differences in the quantities and origins of the ingredients used, as well as cooking times, even if they share the same name. Understanding these differences at the component level is crucial in food research, and the use of GC/MS methods is expected to shed light on volatile components, which are believed to be factors influencing aroma. Non-target analysis that encompasses all contained components has been considered challenging due to the vast amount of information and the complexity of analytical operations. To obtain reliable results, efficient sampling methods, chromatographic separation, advanced mass separation, and software for smooth statistical analysis of the data are required. In this technical document, we present a workflow using high-resolution GC-MS (Orbitrap GC-MS) and Compound Discoverer software for low molecular analysis, as a solution to smoothly and accurately address this complex food comparison, exemplified by the inter-sample comparison of commercially available meat sauces from three food manufacturers.
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