Correlating consumer sensory experience of apple aroma with VOC profiles acquired by automated TD–GC–MS

Correlating consumer sensory experience of apple aroma with VOC profiles acquired by automated TD–GC–MS

This study shows that data acquired using the new Centri^® automated multi-mode sampling and concentration system for gas chromatography–mass spectrometry (GC–MS) can be used to generate useful insights into the aroma profiles of foods. In the example investigated, the headspace profiles of two apple cultivars are sampled onto sorbent tubes, which are then analysed on Centri. The results of this analysis are then correlated with consumer sensory experience to highlight key volatiles of interest.

Analysis of food aroma profiles is essential for research into new products and for routine quality control. The latter issue is particularly important for fresh food, because conditions during packing, transport and storage can affect shelf life and the perceived ‘freshness’ of the final product.

In this study we correlate user sensory experience of two cultivars of fresh apple (‘Smitten’ and ‘Granny Smith’) with VOC headspace profiles, sampled onto sorbent-packed tubes using a stand-alone dynamic headspace instrument and analysed using the new Centri automated multi-mode analytical platform, in conjunction with GC–MS.