Aroma and Flavour analysis in Food and Beverage Samples

Supported by:

14 November 2018

The flavour and aroma of food and beverages is key for perception and acceptance by the consumer. Gas Chromatography with Mass Spec detection is an effective tool to determine most of the key compounds involved and is finding increased adoption in recent years due to new techniques in sampling the volatile space above a sample. This webinar will guide you through the use of different headspace techniques, highlighting their benefits and limitations.

Keynote Speaker

Andreas Hoffmann, Manager Analytical Services, GERSTEL GmbH & co.KG

Andreas joined Gerstel in 1987 as application chemist and has more than 31 years of experience in developing applications based on automated sample prep techniques for GC/MS. He is head of analytical services at the Gerstel headquarters in Mülheim an der Ruhr, Germany.



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4 responses to “Aroma and Flavour analysis in Food and Beverage Samples”

  1. Patrick Dirinck says:

    Dear Agilent,
    I have been active during 40 years in the use of Agilent GC-MS and GC-mass fingerprinting and the relation with sensory analyses (using multivariate analyses and chemsensor ) for understanding flavor quality of all kind of food products: meat and meat products, dairy (cheese and milk in relation to packaging), alcoholic beverages (wine and distilled), roasted products (coffee, cocoa and chocolate).bob..
    The ultimate goal was always to demonstrate the advantages of the analytical approach for measuring food flavor quality. As a consultant I have organised several seminars for the local food producers and food labs (in Dutch).
    However, I think that these results could also be of interest for the international community and that due to the traditional character of food the results are still up-to-date (e.g. coffee to-day is not very different from the earlier coffee drinks)
    Am I wrong that looking for webinars in that field I find very little information ?
    So my question is would an analytical company like Agilent have interest in a cooperation for webinars in that specific field of objective flavor characterisation.
    Prof. em. Patrick Dirinck
    Odour and flavour consultancy
    Graaf Van Landaststraat 152
    9700 Oudenaarde

  2. Kawaljit Tandon says:

    Hi! Where is this webinar available for viewing on-demand? Thank you!

    • Lucy Bale says:

      Hi Kawaljit, if you register using the link on the right-hand side page you will be able to access the on-demand webinar.

      The New Food Team

  3. Lucy Bale says:

    Hi everyone. Just to let you know you can now watch this webinar on-demand. Please leave us any feedback in the comments section.

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