A fresh approach to chemical profiling of complex flavour and fragrance mixtures
L. McGregor, N. Bukowski, G. Roberts, J. Blanch, P. Henry, B. Green and S. Smith
Outline of presentation
• Chemometrics – why bother?
• QC for the flavour/fragrance industry
• Previous approaches
• ChromCompare®
• What does the future hold?
Chemometrics – why bother?
• Modern technology = complex data sets
Flavour/fragrance industry
• Complex samples
• Adulterants and off-odours
• Rigorous QC methods
Previous approaches
Data acquisition
Peak alignment
Collate peak area data
Pre-processing (normalisation etc.)
Apply statistics
Interpretation of results
Problems with previous approaches
• Where to begin?– PCA, HCA, ANN…– Pre-processing?
• Knowledge level
• Interpretation can be subjective
• Time-consuming
What if…?
Conceptual designAroma profiling of cheese
Conceptual designAroma profiling of cheese
The full presentation can be downloaded from the Markes websitehttp://www.markes.com/Resources/Scientific-publications/Conference-presentations.aspx
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