Food Chemistry Focuses on the Production of Processed Food

591 Words Feb 18th, 2018 2 Pages
There are various steps in the process, such as production, processing, storage and handling, as well as their chemical structures.1 This is important information to know especially because it’s the study of what we consume on a daily basis for nourishment. Not only are there federal regulations that must be met, but individuals are also seeking information past these regulatory requirements to investigate and see what they are putting into their bodies. Food chemistry allows for these things to occur. One aspect of food chemistry that is an ongoing area of research is food aroma. There are different techniques available for identification of aroma compounds, and different techniques are also used for quantification of these compounds. One technique used is dynamic headspace gas chromatography (DHGC), in which a sample is analyzed through a method that vaporizes and separates its components and can be coupled with a mass spectrometer. The mass spectrometer can further separate the components by its mass and charge and results can be displayed and analyzed. This paper will focus on why dynamic headspace gas chromatography and mass spectrometry are best served for use in the quantification of aroma compounds. Aroma compounds are simply the components responsible for odors in food. The aroma of a food does not come from one particular component, but comes from the combination…
Open Document