FOODS, FLAVORS,
& FRAGRANCES
1
Introduction
Phone: 800-356-1688 or 814-353-1300
Introduction
There isan immense rangeof analytesandmatricespresent in food, flavor,and
fragrance systems, andmanygoverningorganizationshavedeveloped require-
ments for their testing. TheNutritional Labeling and EducationAct (NLEA)
of 1990 requires that labels containing information about nutritional content
beplacedonnearlyall processed foods.The foodanalyst is calledupon topro-
vide the analytical data for these labels.Testingof thepackagingmaterials or a
chemical shelf-life studymaybe requested for aproduct. In addition, the food
and flavor chemist might need to test the quality of incoming rawmaterials,
determine the flavor profile of a product or ingredient, or quantify trace-level
nutrients.
The Association of Official Analytical Chemists (AOAC) International has
publishedmanymethods for the analysis of foods, brokenout by analyte and
matrix type.Chromatographic techniques are used in anumber of these pro-
cedures.Other organizations, such asAOCS (AmericanOil Chemists Society)
and AACC (American Association of Cereal Chemists) also have published
chromatographic methods for food and ingredient testing. Because of the
complexityofmany food, flavor, and fragrancematrices, some typeof separa-
tion or isolation technique may be needed to ensure accurate results. For
example, in the analysis of flavors and fragrances, hundreds of volatile species
cancontribute toanaromaor flavor.Gas and liquidchromatography (GCand
HPLC) arepowerful techniques that can greatly reduce the amount of sample
preparationneeded, aswell as provide additional selectivity. By separating the
compound(s) of interest from the samplematrix, accurate identification and
quantitationbecomesmuchmore likely.
GCoften isused in theanalysisof flavorand fragrancecompounds, lipids, and
preservatives. To analyze a compoundbyGC, the compoundmust be volatile
and thermally stable; however, a compound can be derivatized to increase its
volatility. The originalmethods used to analyze foods and flavors were devel-
oped for packed GC columns, although capillary columns have surpassed
these inpopularity.Detectors such as the flame ionizationdetector (FID) and
thermal conductivitydetector (TCD)arepopular in foodanalysis. Inaddition,
aGCwith amass spectral detector (MSD) is apowerful tool in the analysis of
complex flavor and fragrance samples.
HPLC isused in theanalysisof carbohydrates,organicacids,preservatives,and
some flavor compounds. HPLC offers a wide variety of column types and
mobile phases, making this technique applicable to many compound types.
Reversed phase, normal phase, ion exchange, size exclusion, and bioaffinity
separation techniques are all useful in food, flavor, and fragrance analysis.
Detectors used in HPLC include UV-visible, refractive index, fluorescence,
conductivity, andmass spectrometers, dependingon the application.
This guide shows example foods, flavors, and fragrances analyses obtained by
using Restek GC andHPLC columns.Many additional examples, andmuch
information, canbe attained from the referencepublications, fromour gener-
al catalog, and fromourwebsite.
TableofContents:
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1
FatsandOils . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2–9
FreeFattyAcids . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2
Triglycerides . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
FAMEs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4–7
Essential FattyAcids . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
Cholesterol andOtherDietarySterols . . . . . . . . .8–9
Carbohydrates . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10–11
Vitamins . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12–13
AminoAcids . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14
OrganicAcids . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14–15
Preservatives . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16–17
FlavorsandFragrances . . . . . . . . . . . . . . . . . . . . . . . . .18–23
VanillaExtractsandFlavorings . . . . . . . . . . . . . . . . .18
Heat Levelsof SpicyFoods . . . . . . . . . . . . . . . . . . . . .19
Flavor andFragranceVolatiles . . . . . . . . . . . . . . . . . .19
AlcoholicBeverages . . . . . . . . . . . . . . . . . . . . . . . .20–21
EssentialOils . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .22–23
Chiral Separations . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23–26
DietarySupplements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27
References . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .27
RestekLiterature . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .37
RetentionTime Indices . . . . . . . . . . . . . . . . . . . . . . . . .28-29
Product Listings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30–48
GCColumns . . . . . . . . . . . . . . . . . . . . . . . . .30–36, 38-39
GCAccessories . . . . . . . . . . . . . . . . . . . . . . . . . . . . .40-47
HPLCColumnsandGuardColumns . . . . . . . . .48-53
HPLCAccessories . . . . . . . . . . . . . . . . . . . . . . . . . . .54-61
Analytical ReferenceMaterials . . . . . . . . . . . . . . . . . . .62-63
CustomAnalytical ReferenceMaterials
Order Form . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .64
RebeccaWittrig, Ph.D.
HPLCProducts
MarketingManager
Becky hasmore than 14 years experience inHPLC&GC.
Prior to joiningRestek as the Foods, Flavors, & Fragrances
InnovationsManager, she supervised the chromatography labs
atThePillsbury Company and Ecolab, Inc. Becky has aPh.D.
inAnalytical Chemistry fromPurdueUniversity and aB.A. in
Chemistry fromGustavus Adolphus College (Minnesota).
If you have any questions or comments about food, flavor,
or fragrance analyses, please contact Becky by e-mail at
or by phone at
800-356-1688 or 814-353-1300, ext. 2347.
RestekTrademarks:
Allure, Alumaseal, CarboBlack, Crossbond, Cyclosplitter, FAME-
WAX, FastPack, IceBlue, InfraRed, Integra-Guard, MXT, Pinnacle,
Pinnacle II, Plus 1, Precision, Rt-ßDEXcst, Rt-ßDEXm, Rt-ßDEXsa,
Rt-ßDEXse, Rt-ßDEXsm, Rt-ßDEXsp, Rt-CW20M, Rt-
γ
DEXsa, Rtx,
Silcoport, SilcoSleeve, SilcoSmooth, Silcosteel, Silcote, Siltek,
Stabilwax,Thermolite,Trident,TurningVisions IntoReality,
Uniliner, XTI
OtherTrademarks:
Agilent HP (AgilentTechnologies, Inc.), Mylar,Teflon,Tefzel,
Vespel, Viton (E.I. duPont deNemours&Co., Inc.), Ultra
(Hewlett-PackardCorp.), Hypersil (Hypersil, Life Sciences Intl.
Co.), DB (J&W Scientific), Chromosorb (ManvilleCorp.), Bentone
(National LeadCo. Baroid SalesDiv.), OV (OhioValley Specialty
Chemical Co.), Parker A-Lok (Parker InstrumentationDivision),
NUKOL, PTE, SP, SPB, SUPELCOWAX, VOCOL (Sigma-AldrichCo.),
Carbowax (UnionCarbideCorp.), Upchurch (Upchurch Scientific),
Valco (Valco Instruments Co, Inc.), PEEK (Victrex plc), Clean-Cut,
Opti-Cap (Jour Research),TRACE (Thermo ElectronCorp.), LO-
Pulse (Scientific Systems, Inc.), Swagelok (Swagelok Company),
Rheodyne (Rheodyne LP), BalanceBank, BenchBooster, LCLocker,
Mini pHPerch,TopLoader (TrippNT, Inc.),Waters (Waters
Associates, Inc.)
List is accurate to the best of our knowledge at the time of print-
ing. Consult individual manufacturers or other sources for specific
information.
