Foods/Flavors/Frag

This Application Note describes a method for the analysis of flavor and fragrance compounds. The method deploys gas chromatography/mass spectrometry (GC/MS) using backflush and a thermal separation probe at constant flow with an Agilent?Intuvo 9000 GC and an Agilent?5977B GC/MSD. Flavor and fragrance compounds in complex matrices such as soap, scented candles, toothpaste, cream liqueur, and fabric softener were analyzed without sample preparation. The samples were introduced into the GC/MSD system using the thermal separation probe. Identification was done using deconvoluted mass spectra and incorporating linear retention index results. In addition, a hyperlink was created to connect the compound name with a fragrance and flavor website to obtain organoleptic and cosmetic information.