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A research group from the Leibniz Institute for Food Systems Biology at the Technical University of Munich (LSB) has succeeded in automatically developing a set-up method for a flexible, anti-artifact isolation of volatile food ingredients. As the team’s comparative study now shows, automated flavor-assisted evaporation (aSAFE) offers significant advantages over the manual process. On average it achieves higher yields and reduces the risk of contamination by volatile substances.

The optimized method is particularly important for odor analysis. Aromas contribute significantly to the sensory profile of food and have a significant impact on eating pleasure. Knowing the key aromas that shape the aroma of food is therefore of interest for analytical quality control and targeted product development in the food industry.

Separation of volatile compounds from food — anything useless

However, isolating these volatile compounds from food is not easy. Many established methods lead to the loss of labile odorants as well as active odorants and are therefore not suitable for olfactory research. The manual SAFE technique developed in 1999 made it possible for the first time to easily isolate even thermal odors from food without creating an artifact. Philipp Schlumpberger, who also participated in Christine Stübner’s study, said: “This is an important prerequisite for the use of additional analytical methods for the detection of essential odors.” Both are currently working on their doctorates at LSB.

Today, the SAFE manual is established worldwide as the standard system for fragrance research. However, the research team saw the need to improve the ease of use, the productivity achieved, and the reduction of the risk of transfer of volatile substances, which can greatly interfere with the subsequent analytical steps.

“As we found out, the problems are mostly related to the manual operation of the valve in the drain hole. Therefore, we replaced the pneumatic valve with an electronically controlled filling system as well as the detection of the end point and the closing system,” said Martin Steinhaus. , division and LSB working group leader.

As the group’s study now shows, the installation of the automatic valve has increased production, especially fatty and aromatic foods with comparable boiling points. In addition, operator errors, which can lead to contamination of the isolation of non-volatile material in the manual version, are eliminated with automatic safety.

“Thus, the automated SAFE has replaced manual variation in our laboratories. Other research groups in academia and industry have already followed our example,” said director of research Martin Steinhaus.

Materials provided by the Leibniz-Institut für Lebensmittel-Systembiologie an der TU München. Note: May be edited for style and length.

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