Flavor and Fragrance Virtual Users' Workshop: Day 1

Gain insight from our presentations that are focused on everyday analytical challenges with non-targeted fragrance and flavor applications. Following the speakers sessions, you are invited to interact with our application chemists and engineers who will be available to provide guidance and expertise for all your hardware, software, and application related questions. Please make sure to bring your questions or submit them when you sign up. We hope to see you there!

Day 1

18:30 – 18:55 (CEST) Enhanced Extraction using a combination of Stir Bar Sorptive Extraction and Thin Film-Solid Phase Microextraction

Abstract: The analysis of flavor components faced many challenges due to the complexity of its nature. In this study, a new method combining stir bar sorptive extraction (SBSE) and thin-film solid-phase microextraction (TFSPME) was developed and optimized. Polydimethylsiloxane (PDMS)-coated SBSE and PDMS/carboxen (PDMS/CAR)-coated TF-SPME were used, and both headspace and direct immersion extraction modes were also studied. Using 40 common volatile compounds, the combined method generally showed improvements in terms of linearity range, coefficient of determination, sensitivity and recoveries when compared to SBSE-only or TFSPME-only techniques. Furthermore, despite the combined use of two extraction devices, the repeatability and reproducibility of the combined method were comparable to SBSE-only or TFSPME-only results. Finally, the developed method was being successfully applied onto tea and coffee samples.

Presenter: Ms. Huang Yunle (Department of Food Science and Technology, National University of Singapore, collaborating with Mane)

18:55 – 19:25 (CEST) Utilizing SPME and SBSE With Automated internal Standard Dosing via Gerstel Robotic Pro MPS for Unknown Samples

Abstract: Many flavor companies are looking to increase efficiencies and reduce waste in the laboratory. Turning to automated, semi-automated and solventless extraction techniques for gas chromatography mass spectrometry (GCMS) analysis is becoming increasingly more common, partly because it reduces solvent usage and waste generation. These techniques include Solid Phase Micro Extraction (SPME) and Stir Bar Sorptive Extraction (SBSE) aka Gerstel Twister ™, Direct Thermal Desorption (DTD), Dynamic Headspace (DHS) and Thin Film SPME (TF-SPME). Using more than one of these techniques on a given sample can yield different results based on the chemistry of the compounds present in the sample and the complexity of the matrix thus providing a more detailed analytical profile. In addition, these techniques are compatible with automated internal standard dosing via the Robotic Pro MultiPurpose Sampler (MPS) which increases both efficiency and accuracy while decreasing waste.

Presenter: Michelle Rose (Sr. Analytical Chemist, Synergy Flavors, Inc)

19:25 – 20:00 (CEST) Panel Discussion

Presenter: Ms. Huang Yunle (Department of Food Science and Technology, National University of Singapore, collaborating with Mane)

The analysis of flavor components faced many challenges due to the complexity of its nature. In this study, a new method combining stir bar sorptive extraction (SBSE) and thin-film solid-phase microextraction (TFSPME) was developed and optimized. Polydimethylsiloxane (PDMS)-coated SBSE and PDMS/carboxen (PDMS/CAR)-coated TF-SPME were used, and both headspace and direct immersion extraction modes were also studied. Using 40 common volatile compounds, the combined method generally showed improvements in terms of linearity range, coefficient of determination, sensitivity and recoveries when compared to SBSE-only or TFSPME-only techniques. Furthermore, despite the combined use of two extraction devices, the repeatability and reproducibility of the combined method were comparable to SBSE-only or TFSPME-only results. Finally, the developed method was being successfully applied onto tea and coffee samples.

Presenter: Michelle Rose (Sr. Analytical Chemist, Synergy Flavors, Inc)

Michelle Rose is a Senior Analytical Chemist at Synergy Flavors in Wauconda, Il, where she uses advanced analytical techniques and testing methods to support teams across Research & Development, Quality Control and Operations in the US and Brazil.

Specializing in the testing of volatile and non-volatile components in foods, beverages, flavors, extracts and essences, Michelle plays a crucial role in the development and quality manufacturing of flavor solutions for growing CPG brands. She keeps her team one step ahead in the highly competitive flavor industry through the continual expansion of knowledge, best practices and efficiencies in analytical science.

Michelle started her career at Quest International and Kerry Biosciences before joining Synergy Flavors in 2006. She holds a BS of Chemistry from Iowa State University