Identification of Flavorants in Oral Solutions and Suspensions by Headspace Gas Chromatographic Pattern Recognition

Abstract

Flavorants are complex in composition, consisting of volatile and semi-volatile components. Each flavorant must be added into a formulation by a specific amount to produce a desired effect. A quality control method to detect these flavorants, either qualitatively or quantitatively, is therefore beneficial. The volatiles and semi-volatiles produce intense and unique chromatographic data. A heating process produces even greater chromatographic intensity, which may magnify otherwise subtle components of the smell and/or taste. Through the use of chromatographic pattern recognition the computer may be bridged with gas chromatography to create a computer model, characteristic of each sample. Once accurate models of each sample are achieved, the software may be able to predict the presence of a flavorant and/or concentration.