The Characterization of Flavored Tobacco with GCxGC-TOFMS
Poster Jun 06, 2014
Elizabeth Humston-Fulmer, David Alonso, Jeff Patrick, and Joe Binkley
The characterization of flavor analytes in complex natural products, such as tobacco, is important. Information on naturally present flavors can aid in quality control and process optimization, and flavor additives are regulated by the FDA. Detecting and identifying individual flavor compounds, both naturally occurring and additives, within a complex tobacco matrix can be accomplished with chromatographic separations paired with mass spectral detection.
Methods were developed for sample preparation, chromatographic separation, and mass spectral detection to analyze natural flavor analytes and flavor additives in tobacco. Various tobacco products, including cigarettes and flavored tobacco, were analyzed. The volatile and semi-volatile compounds were sampled with headspace solid-phase micro-extraction (HS-SPME). Comprehensive two-dimensional gas chromatography (GCxGC) coupled to time-of-flight mass spectrometry (TOFMS) methods were developed to isolate and identify individual analytes within the complex tobacco matrix, including flavor compounds known to occur naturally in tobacco as well as flavor additives. Additional high resolution MS data were collected with LECO’s Pegasus® GC-HRT for confirmation of analyte identities through accurate mass measurements and for gaining insight to analytes that were previously unknown. These techniques provide a reliable method to locate, identify, and quantify tobacco flavors, and offer rapid characterization of tobacco products and their flavor analytes.
Using Elemental Analysis For Discrimination Of Pinot Noir Wines From Six Different Districts In An AvaPoster
The determination of geographical origin of wine is gaining increased interest by researchers and federal agencies around the world, partially due to increased fraud with regards to place of origin labelling. For wine, multi-elemental profiling of macro, micro, and trace elements has been proposed for determination of authenticity. Commercial wines from different wineries in 5 different neighborhoods within one AVA show characteristic elemental fingerprints. Macro, micro and trace elements as well as elemental ratios contribute to the observed separation, indicating the involvement of multiple factors and underlying mechanisms, including location and soil composition, elemental uptake by vine and rootstock, viticulture and nutrient management, water sources, and small differences in the different wineries.READ MORE
Fast arsenic speciation analysis of wines and rice with LC-ICP-QQQPoster
This method was designed in response to recent and proposed food standards, both international and national, that limit inorganic arsenic rather than total, organic, or individual arsenic species such as arsenite (AsIII) and arsenate (AsV). Analysis time is 10x faster than the current FDA regulatory method, increasing sample throughput, avoided spectral interferences and dramatically increased sensitivity. Validation data from two laboratories demonstrate the method’s accuracy and reproducibility of both wine and rice matrices in a single analytical batch.READ MORE
Elemental profiles of whiskies allow differentiation by type and region by inductively coupled plasma –optical emission spectroscopy (ICP-OES)Poster
The analysis of the elemental composition of whiskies provides a host of important information including sample origin and understanding how different whiskey styles are caused by processing equipment and raw materials. Preliminary data analysis of the whiskies showed that element compositions could possibly be used to differentiate samples based on age, type, and region.READ MORE
Comments | 0 ADD COMMENT
2nd International Conference on Food Science and Bioprocess Technology
Oct 01 - Oct 03, 2018