CharmAnalysis(TM) - Analyzing Aroma by Gas Chromatography -
Olfactometry (GCO)
Quantitative and descriptive GCO techniques are used to analyze aromas of
extracts of foods and fragrance materials.
GCO using CharmAnalysis in our isolation room.
Flavor Chemistry
The flavor chemistry laboratory can analyze for most food flavorants,
particularly volatile aroma compounds.
CharmAnalysis(TM) chromatogram of cherry juice.
Equipped with high resolution gas and liquid chromatographs, a mass
spectrometer and two high resolution gas chromatograph - olfactometers
(GCO), the flavor laboratory can measure both desirable and off-flavor
substances in many kinds of foods. Although we specialize in fruit
and vegetable aromas, confections, baked goods, spirits and fragrances
are easily examined.
Charm & FID chromatograms of Peppermint Oil.
Contract CharmAnalysis
Contract GCO analysis includes extraction with two solvents and
preparation of a Charm chromatogram including integration and
tabulation. If two samples are supplied for comparison, a statistical
analysis is performed to identify significant differences. GCMS
analysis including all mass spectra within 5 retention indices of the
10 most odor active regions can also be provided.
Contact:
Dr. Terry E. Acree - (Tel: 315-787-2240)
Email: Terry_Acree@Cornell.edu