CORNELL U N I V E R S I T Y

Contract Flavor Research Flavor Characterization CharmAnalysis Off-odor Analysis Natural Products Chemistry Equipped with three gas chromatograph - olfactometers (GCO's) in an aroma clean room, a gc mass spectrometer, a multisensor array spectrometer (electronic nose) and aroma head space simulators, the laboratory can address the following flavor questions: Odor identification - with sample preparation, sensory and chemical analysis. Flavor authentication - especially apple, grape and wine flavor. Contamination - e.g. geosmin, TCA, TDN, borneols, etc.. Flavor release - GCO and GC-MS of simulated head spaces. We have experience with many types foods, packaging materials, additives, and processes. Although we specialize in fruit and vegetable aromas we have analyzed tea, coffee, mate, confections, baked goods, spirits, fragrances, inks, glues, polymers, insect semiochemicals and the aroma of bat caves. With adequate safety assurance we will consider analyzing any interesting aroma as a University sponsored grant or as an analytical service e.g. see GCO price list. Flavor Release and Head Space Analysis As our knowledge of the specific odorants and tastants that compose food flavor have become more and more complete, understanding how these stimulants are released from foods has emerged as a pressing question. Understanding flavor release along with the processes the brain uses to translate patterns of chemical stimulation into flavor perceptions is essential to any rational description of Quality. Knowing which constituents form the perceptual basis of liking, pleasure or rejection will be much simpler when we know which flavorant reach the sensory receptors and how potent are their stimulations. The Retronasal Aroma Simulator (RAS) shown at the right was developed to simulate the environment of the mouth. When combined with GCO, the RAS can clarify the effects of food matrices on the release of odorants that impact perception. Below are two GCO odor spectra showing the effect of 1% cream on the aromas released from cooked raspberries. Odor spectra show the relative odor potency the components modified by psychophysical principals and normalized to the most potent odorant. (see Roberts 96 ) Left: Odor spectrum of heated raspberry. Right: Same sample with 1% cream added. Recent work using multisensor arrays (MSA), called electronic noses by their vendors, to detect the presence of head space chemicals has shown sensitivity similar to human odor detection but without the same selectivity as the olfactory system. However, the use of multivariate modeling mathematics can in some instances transform multisensor data to extract instrumental variables which correlate with flavor. The simplicity of the MSA hardware and the elimination of solvents, columns and extensive sample preparation procedures makes MSA seductive. In order to develope the application of this head space technology to the food industry we are developing appropriate standards and training methods for the analysis of Concord grape juice quality.

NYSAES Geneva, NY

Contact: Acree - (Tel: 315-787-2240) | Terry Acree | FST | Faculty