Application of GC-MS/MS in the Analysis of Taints and Off Flavours

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Taint and off-flavour compounds can be present in food and drinks causing an atypical smell or taste. Extreme examples can influence the consumer’s perception of a product and can lead to product recalls. These compounds are often present at very low levels that traditional gas chromatography-mass spectrometry (GC-MS) based methods can struggle to detect and identify.
Fortunately developments in mass spectrometry technology have meant that instrument sensitivity can be significantly increased. This technology has been assessed to determine whether it can play a role in supporting the food and drinks industry in the investigation of taints and off flavours. 

 

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