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Oral Sessions
Day 4, June 25（Wed.） 14:25-14:40
Room B (Maesato Center)
- 4B-O2-1425
Advanced Techniques for Flavor Analysis Utilizing Capillary Flow Technology (CFT)
(Agilent Technologies Japan, Ltd.)
oAya Anegawa, Takeshi Otsuka, Sadao Nakamura
We achieved higher accuracy in the flavor analysis of beverages using Capillary Flow Technology (CFT) and simultaneous three-way split detection with NPD, FPD, and MSD. This approach efficiently identified nitrogen- and sulfur-containing compounds likely to cause off-flavors through Solid Phase Micro Extraction (SPME). The qualitative analysis utilized Unknowns Analysis software, and each signal was obtained with selective detectors, helping to avoid misidentification of peaks and providing more accurate results. Additionally, we also applied the Tee of CFT to simultaneously attach two columns with different polarities to the mass spectrometer, obtaining retention time and mass spectral information for beverages. A more advanced technique we achieved, comprehensive two-dimensional gas chromatography (GC×GC) equipped with GC/Q-TOF, was used for essential oil analysis, reliably identifying components with Unknowns Analysis software. Differential analysis with Agilent Mass Profiler Professional (MPP) software successfully determined chemical composition differences between samples.