Investigating the impact of volatile compounds on the flavour profiles of foods and drinks
Volatile profiling of food and beverages is crucial for understanding
and enhancing their quality, safety, and consumer appeal. Analysing
these volatiles presents several challenges due to the diversity of
chemical classes, their varying concentrations, and the complex matrices
involved, which can be problematic for conventional gas chromatography–mass spectrometry (GC–MS) approaches.
Join
Prof. Kieran Kilcawley, Principal Research Officer at Teagasc Food
Research Centre and Adjunct Professor, University College Cork and
Technological University Dublin, as he explores how innovative
extraction and enrichment techniques, combined with state-of-the-art
GC–MS analyses, can overcome these difficulties and deliver more
detailed and accurate volatile profiles.
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