Measuring the effect of odor ameliorating “actives” in foods: Aqueous solutions that contained food related odors identified as commercially important were treated separately with ameliorating substances. How well the added substances worked to decrease odor in a model solution was determined by measuring headspace concentrations of odorants before and after treatment utilizing headspace stir bar sorptive extraction (HS SBSE). Volatiles were analyzed by thermal desorption, cryo-focusing, gas chromatography mass spectrometry.
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