Analytical Session
Boris Gadzov, FlavorActiV Limited, Sanderum House, Oakley Road, Chinnor, Oxfordshire, OX39 4TW, United Kingdom
Co-author(s): Mark Powell, Quay Pharmaceuticals Limited, Deeside, UK; Dale Smith, FlavorActiV Limited, Chinnor, UK
ABSTRACT: Flavor standards are a well-established means of
training professional sensory panels for the beer and beverage
industries. The utilization of cyclodextrin encapsulated flavors
provides a more representative and consistent sensory experience than
raw flavor materials. Although sensory evaluation of the taste of flavor
standards is an important aspect of quality control, using instrumental
methods is equally important. Data from instrumental methods of
analysis afford a more traceable and less subjective means of assuring
quality and batch-to-batch consistency compared to sensory evaluation
techniques. This study describes the development and validation of an
assay method for seven phenolic flavor compounds (2-methylphenol,
4-ethylphenol, 2,6-dichlorophenol, 2-bromophenol, 2,4,6-trimethylphenol,
methoxy-4-vinylphenol, and 2-isopropylphenol) complexed with
cyclodextrin for encapsulation as beer flavor standards. An isocratic
reversed-phase HPLC method was developed that was capable of separating
all seven compounds, using a mobile phase comprising 47% aqueous
phosphoric acid (0.1%) and 53% methanol at a flow rate of 0.5 mL min–1.
The column was an ACE C18 (150 mm × 4 mm, 3 µm d.p., Advanced
Chromatography Technologies) maintained at 35°C. Detection was performed
by UV absorbance at either 225 or 261 nm, and the run time was 20 min.
Adequate specificity was established for all seven flavor compounds.
Over the range of application, correlation coefficient (R2) values were equal to or better than 0.9995, and y
intercept values were close to zero. Recovery values for
cyclodextrin-complexed samples ranged from 97.4 to 106.9%, and the
poorest value for method precision was 3.2% RSD. The method’s
performance is considered to be more than adequate to control these
seven compounds at concentrations relevant to their use as flavor
standards.
Boris Gadzov is director of taster management at
FlavorActiV Limited in the United Kingdom. Boris provides professional
sensory training to taste panels throughout the world for FlavorActiV
and to many of the biggest brewers and beverage producers. Boris holds a
Ph.D. degree in food molecular microbiology and holds a doctorate in
veterinary medicine. A talented linguist, Boris is fluent in a number of
languages, including Macedonian, Russian, Croatian, Bosnian, Serbian,
Bulgarian, Polish, and German.
VIEW PRESENTATION 90
