Milton Keynes Members Group

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New Trends in Flavour Extraction and Analysis

Date From: 19 October 2017
Location: England
Description: The Milton Keynes Regional Group is delighted to invite you to one of our technical presentations “New Trends in Flavour Extraction and Analysis” by Dr Mustafa Ozel (Sensient Flavors Ltd).
Event Type: Member Group
Venue: Lummus Consultants International, Altius House, 1 North Fourth Street, Third Floor, Milton Keynes, MK9 1NE

Time: 18:00-20:00
Organiser: Milton Keynes Members Group
Contact Email: membergroups@icheme.org

Book Event

The Milton Keynes Regional Group is delighted to invite you to one of our technical presentations “New Trends in Flavour Extraction and Analysis” by Dr Mustafa Ozel (Sensient Flavors Ltd).

Most companies in the flavour industries use conventional extraction methods such as those using solvents, or steam and hydro-distillation. Recent trends in extraction techniques have largely focused on minimizing the use of petroleum based solvents. Recently, more efficient extraction methods, such as supercritical fluid extraction (SFE), subcritical water extraction (SWE) and microwave assisted extraction (MAE) have been used for the isolation of organic compounds from various plants. These extraction techniques are not only cheaper and faster, but being considered environmentally-friendly, they would also enable these products to claim a green label. Having a green label is desirable to many customers.

Qualitative and quantitative analysis for flavour samples can be carried out using advanced analytical equipment such as the Electronic nose, the Electronic tongue, GC-NCD/SCD (Nitrogen chemiluminescence detector and Sulphur chemiluminescence detector) and headspace GC-MS. Each system has its own advantages. The Electronic nose performs overall odour profiling and fast chemical composition analysis in one run. The Electronic tongue performs a global taste assessment of a complex mixture of dissolved organic or inorganic compounds. The GC-NCD/SCD instrument brings significant new capabilities for nitrogen or sulphur containing flavour applications. Headspace GC-MS sampling is excellent for the qualitative or quantitative analysis of volatile species in samples from either a liquid or solid flavour matrix.

Agenda

18:00 Welcome and snacks
18:30 Presentation start followed by Q&A session
19:30 Networking
20:00 Session closure

Cost: Free of charge, open to all

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Please note that this presentation will be broadcast live using GoToWebinar for those that cannot attend in person.

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