Quantifying Qualities of Aroma

For a global commercial agricultural company, the David H. Murdock Research Institute (DHMRI) developed specialized panels to quantify compounds in fruits and vegetables related to flavor.

For this project, DHMRI scientists first studied the crops of interest to the company and then developed procedures for quantification that are specific to each one. Using High-Throughput GC/TOF mass spectrometry, up to 60 volatile compounds per panel are analyzed.

The goal of these panels is to help collaborators accelerate product development by analyzing different lines within a crop and quantifying compounds related to consumer variables like taste and smell.
To date, DHMRI screened hundreds of samples and continues to work closely with the company to analyze compounds in a wide variety of fruits and vegetables.

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