Computer applications in food flavour research

Paolo Cabella, Massimo Barbeni, Marcella Conterno, Daniela Talarico, Emilio Marengo, Mario Marsili

Research output: Contribution to journalArticlepeer-review

Abstract

Computer-assisted methods for improving research and production in a food-flavour company are described. Methods of experimental design are used in planning experiments. Special programs are used for identification of components through correlation of mass spectra and gas chromatographic retention indices, and for the design of new synthetic routes. In flavour creation, a data base containing qualitative and quantitative information on flavours, relevant legislation and organoleptic properties of components, can be searched selectively in attempts to improve flavours and to identify better combinations of substances. A computer-assisted production system is described which ensures complete qualitative and quantitative control.

Original languageEnglish
Pages (from-to)215-219
Number of pages5
JournalAnalytica Chimica Acta
Volume235
Issue numberC
DOIs
Publication statusPublished - 1990
Externally publishedYes

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