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23

Flavor Industry

January 23, 2006 | Leave a Comment

Analyzing Foods and Flavors. ‘Revealing the flavor and function of foods calls for various analytical skills. Whether sweet, savory, dairy, alcoholic, or pharmaceutical, flavors found in foods and consumer products are usually a complex mixture of volatile and other compounds, which explains why the analytical workhorses for flavor and food chemistry are gas chromatography (GC), liquid chromatography (LC), and mass spectrometry (MS).’





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